Mushroom risotto

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Ingredients
8 c. vegetable broth (I usually boil some veggies like carrots, onions garlic, broccoli, peas, anything y have around and create my own stock!)

1 tbsp.extra-virgin olive oil

1 big red onion, finely chopped

3 spring onions chopped

2 cloves garlic, minced (I out extra as I love it!)

1 tray button mushrooms, sliced 

1/2 cup of dried mushrooms hydrated in black tea.

1 bay leaf

1 tsp. himalayan salt

Freshly ground black pepper

2 c. arborio rice

1/2 c. white wine

1 c. freshly grated Parmesan (optional)

a good bunch of fresh herbs like coriander, parsley and basil.

STEPS:

  1. In a medium saucepan over medium heat, bring the broth to a simmer. Reduce heat to low.

  2. In a large pan, heat oil. Add onions and garlic and cook, stirring often, until translucent, about 5 minutes. Add the mushrooms, bay leaf.. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper.

  3. Add the arborio rice, stirring quickly. Cook until the grains are well-coated and integrated about 2 minutes. Add the wine and cook until the wine has mostly absorbed.

  4. With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.) It takes about 20’.

  5. Stir in Parmesan then garnish with parsley, basil and coriander. Serve warm

TIPS:

Always keep the stock hot when cooking, do not let ir cool down.

You can also add instead of parmesan, cashew cheese, or any other vegan version.

You can also cook this risotto with any other rice!