Now I am partial to risotto. It's thick and creamy and stands up to anything you can think to put in it. But making a good risotto involves standing at the stove, spoon in hand, stirring, stirring, and stirring. It also includes having a pot of some kind of warm liquid on the back burner so that when the rice gets dry, I can add in another ladle or two. And then continue with the endless stirring. For at least 20 minutes. Sometimes 30.
EASY MUSHROOM RISOTTO
1/2 pound of fresh mushrooms of your choice
1 oz. package of dried mushrooms.
5-6 cups of no-chicken broth
6 Tbs. olive oil
1/2 cup chopped shallot (I used sweet onion)
1 1/2 cups Arborio rice
1/2 cup dry white wine
|Saffron, the world's most expensive|
spice. A little goes a long way.
1/2 tsp. saffron threads
1 tsp. salt
1/2 tsp. pepper
1/2 cup nutritional yeast
1 cup frozen peas
Reconstitute the dried mushrooms according to package directions.
If your fresh mushrooms are large, slice them; if they are small, leave them whole.
Put the reconstituted and fresh mushrooms into a Dutch oven with the 6 Tbs. of olive oil. Add the shallots and cook until the ingredients are lightly wilted but not browned.
To the Dutch oven add all but the frozen peas and 1 cup of the broth.
Cover the pot with a tight fitting lid and bake for 45 minutes at 350 degrees. Most of the liquid will be absorbed and the rice will still be a bit too firm. Remove the pot to the stove top to finish cooking.
Add the last cup of broth and give everything a good stir. It will take about 3-5 minutes for the liquid to be absorbed by the rice and the whole mixture to become thick and creamy.
Taste the risotto. If the rice is still too firm, add a bit more broth, about 1/2 cup at a time.
Just before serving, add the peas and continue cooking until the peas are no longer cold. Serve the dish hot. You can sprinkle the dish with vegan Parmesan or minced parsley. I served a side of Caesar salad and garlic toast.
|Vegans who don't like to cook are always on the lookout for oven recipes. I'm one of them.|