Assorted mushroom risotto
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This recipe makes a quick and easy creamy risotto without the dairy. We love the assorted mushrooms as it gives a more wholesome taste. We use the absorption method to cook the rice which is less work and frees you from the stove. If you are making your stock add more time for the cooking process.
Ingredients
- 4 cups vegetable stock (homemade or packaged)
- 12 strands saffron – soaked in 4 tablespoons of hot water
- 1 large onion – peeled, rinsed, halved, diced
- 1 garlic – peeled, rinsed, crushed
- 100g / 3.5oz shiitake mushrooms – rinsed, dried, sliced
- 150g / 5oz oyster mushrooms – rinsed, dried, sliced
- 175g / 6oz portobello mushrooms – rinsed, dried, sliced
- 1/4 cup parsley – washed, drained, sliced finely
- 2 cups arborio rice
- 1 cup white wine
- 4 tablespoons olive oil for rice mixture
- 4 tablespoons olive oil for mushrooms
Directions
- If making homemade stock prepare vegetable stock.
- Soak the saffron in hot water.
- Prepare the vegetables.
- Add olive oil in a large pot on medium heat.
- Add onion and garlic cook for 5 minutes stirring frequently.
- Add rice and saffron mix well.
- Add white wine cook 1 minute.
- Add vegetable stock, mix well and raise heat to high to boil.
- Once boiling adjust heat to low and cover for 25 minutes. Stir occasionally.
- In the last 5 minutes of rice cooking check to see if mixture is dry. If so add a 1/4 cup of water or adjust accordingly. Place oil to a separate frying pan on medium heat.
- Add mushrooms and saute for 5 minutes, stir frequently. Set aside.
- Also check the rice to see if mixture is dry (it should not stick on base or clump). If so add a 1/4 cup of water or adjust accordingly mix well.
- Let cooked rice stand off heat covered for a further 2 minutes.
- In the rice mix in the parsley and place half of rice into the serving dish.
- Layer half the mushrooms on the rice.
- Add the rest of the rice and layer last of the mushrooms. Serve.
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