Mushroom Risotto

I’ve been wanting to make this dish for a while, since I bought dried Porcini Mushrooms from Melbourne on my last visit. But I have been waiting for a night when Marco was out. He is not a fan of mushrooms at all. But last night I decided I couldn’t wait any long. As usually he begged me to reconsider, or to make something else on-the-side (which means something else), so I made a small salad. Luckily enough he actually liked this mushroom risotto. He has started to warm up to mushrooms more lately, but he didn’t consider the taste to over powering in this dish, which was strange considering it was all mushrooms. Its really true what they say, if you eat something enough times you start to like it.

This recipe is slightly adapted from The Food of Italy: A Journey for Food Lovers. Unlike most risotto recipe, there is no wine used. Instead the porcini mushrooms are left to brew in hot water, and this stock is used instead to absorb into the rice, before liquid stock is added. The porcini mushrooms add a more earthy flavor, which is not achieved with just fresh mushrooms. Instead of parmesan cheese, I used a fresh batch of Cashew Parmesan, which helped give that creamy salty flavor, but you can omit if you prefer.

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Risotto ai funghi porcini (Mushroom Risotto) (vegan, gluten free, soy free)

Ingredients:

20g dried porcini mushrooms

4 cups vegetable or vegan chicken liquid stock

2 tablespoons olive oil

1 tablespoon vegan butter (I used Nutlex)

1 small brown onion, diced

2 garlic cloves, diced

1 3/4 cup risotto rice

200g fresh swiss brown mushrooms, sliced

pinch ground nutmeg

1/2 cup vegan parmesan (Cashew Parmesan)

3 tablespoons diced parsley

sea salt & black pepper to taste???????????????????????????????

Method:

1. Soak porcini mushrooms in 2 cups of boiling water for 20-30 mins. (Remove and slice porcini mushrooms if they are too large, keep liquid).

2. Heat olive oil and butter in a large heavy-based pot.???????????????????????????????

3. Add onions and garlic and cook for 3 mins or until softened, but not browned.

4. Add risotto and reduce heat to low. Add sea salt and coat in the onions and garlic.???????????????????????????????

5. Add the fresh mushrooms and nutmeg. Saute for 1-2 mins and reseason if you need.

6. Add porcini mushrooms and there liquid. Place on a higher heat and let the stock absorb.

7. Once stock has absorbed now add boil vegetable stock, one ladle at a time, until it has absorbed into the rice, then add another ladle. This should take about 20 mins and then the risotto should be cooked.

8. Take of the heat, add vegan parmesan, parsley, sea salt and black pepper. Stir through then serve.

*Serves 4-5

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25 thoughts on “Mushroom Risotto

    • Don’t give up Sheila, I use to be horrible at risotto as well. I learnt in Italy and found its so easy and relatively quick. I learned using the wine was really important and brought out the flavor that I could never achieve before; and using boiling liquid stock cooked the risotto alot quicker. I must have been using luke warm so it use to take so long and go really gluggy.

  1. It looks fantastic and a great way to use up my dehydrated mushrooms with some porcini I have hidden away for just such a gorgeous occasion. Autumn is perfect “shrooming” weather and if Steve allowed me to eat ANYTHING that I found I would be a happy bunny but he won’t so I have to stick with shop mushies and dried ones 🙂

      • We grow mushrooms from mushroom compost that we buy for the garden…all perfectly edible and we often get Swiss browns as well as the common or garden variety 🙂 Not bad when you get kilo’s of free edible mushrooms for the price of top dressing your veggie garden ($3 a bag). We didn’t buy mushrooms at all last season and got HEAPS of them…so many I dried lots and have them for when I want to add a shroomy flavour to something 🙂

      • It’s the byproduct (mulch) that the mushroom growers grow their mushies in and it is sold in bags to gardeners (from nurseries) to top dress and mulch gardens. The benefits are that there are usually still spores in the mix and you get free crops of mushrooms growing in the strata. You don’t have to plant anything, just sprinkle it over the top of your garden and mushrooms grow in it so long as they get watered 🙂

      • You live in Australia? EXCELLENT! Just find out where your nearest mushroom producer is and give them a ring. They will tell you where you can buy their bags from. We can head up to our local producer and get a whole trailer load for $20 if we want to but it’s just easier for us to pay $3 a bag and pick it up from a local nursery.

      • We got so many that we couldn’t eat them all (and we eat a LOT of muchrooms). The best bit is that they grow SO QUICKLY! We had enormous mushrooms the size of an entrée plate in a week. You can pick them at whatever stage you like and they don’t affect the rest of your garden 🙂

  2. Pingback: Winter Warm Risottos | Live Blissful

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