Vegan Porcini Risotto Recipes

VEGAN RISOTTO

Steps:

• Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
• Finely chop the onion.
• Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
• Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
• Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat. Add the rice and cook for another 2 minutes.
• Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
• Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices.
• Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
• Stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
• Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.

SERIOUSLY CREAMY PORCINI MUSHROOM RISOTTO

Steps:

• Pour the wine into the Dutch oven, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook, stirring constantly, until all of the wine evaporates. Reduce heat to low. Ladle the porcini-infused vegetable broth into the risotto 1 cup at a time, stirring frequently until the arborio rice absorbs all of the broth between additions. Start tasting for doneness after 15 minutes. The risotto is done when the arborio rice is creamy & cooked through with a nice bite (i.e. al dente). This step will likely take 20-25 minutes total, & you may not need to use all of the broth.

PORCINI RISOTTO

Steps:

• Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
• Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
• After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
• To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

VEGETARIAN PORCINI MUSHROOM RISOTTO

Steps:

• Gather the ingredients.
• In a large pot, combine the butter, garlic, shallots, mushrooms and Arborio rice and heat over medium heat for about 2 minutes, stirring well to avoid scorching the garlic and shallots.
• Reduce the heat to low, and add the white wine. Let the mixture simmer on low for about 2 minutes, stirring just once or twice
• With the lid off, add the vegetable broth and cream, and let simmer on low until liquid is absorbed; approximately 25 minutes, stirring regularly.
• Add the Parmesan or Romano cheese, stirring well to encourage it to melt.
• Once the cheese is melted, season your risotto lightly with sea salt and fresh cracked black pepper to taste.
• Garnish with a bit of fresh chopped parsley, if you'd like, and serve with a bit of extra grated cheese to top it all off for a nice presentation.
• Serve and enjoy!

PORCINI MUSHROOM RISOTTO

Steps:

• Place the water in a large pot and bring to the boil. Add the dried mushrooms and simmer continuously. Meanwhile, in another large pot, heat the olive oil and butter over a medium heat before adding the onion. Stir constantly until onions start to caramelise. Add the garlic, stirring for a further minute. Add the arborio rice, combining well with the onion and garlic.
• Keep the pot of rice over a medium heat. Add the mushroom "stock" one ladle at a time to the rice, waiting until it has been absorbed before adding another spoon full. It should slowly start to become more plump and creamy. Keep testing as you go to see if it is aldente towards the end, continueing stirring until the rice is cooked. If the rice is still undercooked, add a splash of water.
• When the rice is cooked, stir in the mushrooms and the parmesan. Season to taste, cover and leave for a few mins so that the rice can take up any excess liquid. It should be oozy so add a little more water if not. To serve, spoon into bowls and top with more parmesan.

VEGAN MUSHROOM RISOTTO

Steps:

• Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.
• Heat 2 tbsp Flora Plant Butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.
• Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.
• Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.