Mushroom Risotto

Name: Mushroom Risotto
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 1/4 cups brown rice (about 250 grams); 2 cups water (500 ml); 1 ounce dried mixed mushrooms (about 30 grams); 2 tablespoons vegan margarine (about 30 grams); 2 vegetable bouillon cubes; White wine; Sofrito (finely chopped onion, carrot, and celery); Parsley; Black pepper; Vegan grated cheese or nutritional yeast flakes

Laura Rossi @cook_23819829

When fall arrives, the first thing I think of is mushrooms! Of course, my favorites are porcini, portobello, and, as a good daughter of a Puglian mom, cardoncelli, but I also love black trumpet, chanterelle, parasol, and even simple white button mushrooms. I just love mushrooms and buy them fresh, dried, or frozen. They're perfect as a side for main dishes, but especially with tagliatelle or in risotto, just like the one we're about to make!

Laura Rossi @cook_23819829

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Ingredients

30 minutes

Serves 2 servings

1 1/4 cupsbrown rice (about 250 grams)
2 cupswater (500 ml)
1 ouncedried mixed mushrooms (about 30 grams)
2 tablespoonsvegan margarine (about 30 grams)
2vegetable bouillon cubes
White wine
Sofrito (finely chopped onion, carrot, and celery)
Parsley
Black pepper
Vegan grated cheese or nutritional yeast flakes

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Steps

30 minutes

1

First, soak the dried mixed mushrooms in warm water until they become plump and regain their meaty texture.
2

In a pot, sauté two tablespoons of sofrito in extra virgin olive oil. Once golden, add the rice and toast it, then deglaze with half a cup of white wine.
3

Add the hot water and the two vegetable bouillon cubes to the rice. Cook the rice over low heat. Halfway through cooking, add black pepper, parsley, and the drained mushrooms. You can also add a pinch of red pepper flakes if you like. Let the water gradually evaporate, stirring occasionally, and add more water if the rice gets too dry.
4

Once almost all the water is absorbed (but not completely—the risotto should be creamy), turn off the heat and stir in the vegan margarine and vegan grated cheese. Serve hot, sprinkle with fresh parsley and more vegan grated cheese, and drizzle with a little olive oil.