Creamy Mushroom Risotto
Risotto is one of the dishes, that I really like to make when I have a larger group of guests over. It can be cooked in advance and only takes one large sauce pan to be prepared in.
In this super creamy mushroom risotto I am combining fresh champions with dried mushrooms. You can either use dried porcini or chanterelles. The great thing about dried mushrooms is, that they are available all year around. If you can find fresh or frozen ones, you can of course use those instead.
Porcini mushrooms have a meatier and quiet subtle taste, whilst chanterelles are more fruity and distinct in their flavour. This vegan risotto is not just a hit amongst my vegan and vegetarian friends but also loved by those eating meat.
Ingredients
Serves 4
300 g risotto rice
250 g champions (or chestnut mushrooms)
50 g dried porcini mushrooms or dried chanterelles
1 white onion
2 garlic cloves
200 ml white wine
1 l vegetable broth
70 g parmesan cheese
30 g fresh parsley
1/2 lemon
butter
olive oil
salt & pepper
Method
Place 50 g dried mushrooms in a medium-sized bowl and cover with boiling water. Soak for at least 20 minutes.
In the meantime, dice 1 white onion, finely chop or mince 2 garlic cloves and 30 g parsley including the stalks (keep stalks separate).
Wash 250 g champions well and cut into thin slices.
Boil 1 l water and add vegetable stock.
Drain dried mushrooms, reserving 100 ml of the liquid. Add liquid to vegetable broth. Finely slice dried mushrooms.
Heat a lug of olive oil and a knob of butter in a large saucepan and add onion and garlic. Fry for 2 minutes until softened.
Add parsley stalks and fresh mushrooms, fry on high heat for 5 minutes until all liquid has evaporated.
Take mushrooms out and set aside.
Heat another lug of olive oil in the same saucepan, then add 300 g risotto rice and toast for 2-3 minutes, careful not to burn the rice.
Pour in 200 ml white wine, keep stirring on low heat until most of the liquid has evaporated and you can no longer smell the alcohol (about 2 minutes).
Stir in fresh and dried mushrooms, parsley, a good pinch of salt and 1/3 of the hot stock. Keep stirring regularly, adding more stock as the liquid absorbs.
Carry on adding stock until the rice is al-dente (the rice should not be soggy but still have some bite). This should take about 30-40 minutes. If you are running out of stock, add boiling water.
When the rice is ready and most liquid has been absorbed, stir under 70 g grated parmesan, salt & pepper to taste and the juice of half a lemon.
Garnish with parsley to taste and serve with additional fresh pepper and parmesan.
Buon Appetito!
