Easy Mushroom Risotto--Honest

I love rice. Always have. I like all kinds of rice, all colors of rice, and any recipe that includes rice. I especially like those recipes that involve tossing the rice into the oven to let it do its thing without me having to set a timer or keep watch. That's why I was thrilled to hear Ina Garten on the Food Channel say that she had found a way to make risotto in the oven.

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.

Bah, Humbug.

Patience has never been one of my virtues. Hence, when I saw that Ina's oven risotto turned out perfect, I was sold. I tweeked her recipe to make it vegan and then served it to company. We all declared it a prize winner. And while I used assorted mushrooms as my vegetable of choice, this risotto could be made with all manner of roasted veggies or veggies and faux meat or an assortment of cooked and fresh vegetables so that the dish would be both creamy and crunchy. If you are a rice lover like me, give this recipe a try. I bet you'll be smacking your lips over its taste and tap dancing at its ease of preparation.

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.

Springtime in Dallas!

Well, maybe not. But it did get to 73 degrees here today and should again tomorrow. Nice since we have been quite cold for the past two months. Having lived here for 12 years, I know not to complain about cold . 73 seems like a nice compromise. So, we are having vegan picnic fare tonight, French Potato Salad and Vegan Reubens.



French Potato Salad is often made with beef consomme but that is the only animal product and is easily left out. The key to a good salad is to marinate the potatoes while they are hot in white wine. The wine permeates the potatoes and adds a nice flavor. There are tons of Vegan Reuben recipes out there. I have been following a site dedicated to Vegan Reubens by a guy in Portland. He searches out restaurants and does reviews. Some of them sound pretty tasty. Some not so much. The thought of a Reuben made with tempeh makes me want to gag. I did make vegetarian Reuben's a couple of weeks back with Russian Dressing and Swiss Cheese that turned out nicely. I substituted VERY thinly sliced portobello mushrooms that had been sauteed first. They turned out great. The mushrooms gave them a meaty taste. Tonight we try with Vegan Mayonnaise and soy cheese. I have been warned about soy cheese but rumor has it that Daiya Vegan Cheese is best sub for dairy cheese. Can't seem to find it here in Dallas though. The soy "cheese" I did use tasted great and melted nicely.



French Potato Salad



3 Russet Potatoes

3 Cloves Garlic minced with the back of a French knife with sea salt

1/2 Teaspoon ground Black Pepper

1/4 Cup Dry White Wine

1/4 Cup No Chicken Broth

2 Shallots finely minced

7 Tablespoons olive oil

1 Tablespoon Dijon Mustard

2 Tablespoons Tarragon Vinegar or White Wine Vinegar

Chopped Herbs to Garnish



Cut potatoes into 1 1/2 " chunks, cover with water and bring to a boil. Simmer until just cooked. Drain and peel, or not. Place in a bowl with the garlic and ground pepper and pour over wine and stock. The potatoes will absorb the wine and stock within a few minutes. Shake or whisk the olive oil, vinegar and mustard and stir GENTLY into the potatoes. Add shallots and herbs and serve warm or at room temperature, not cold.



Reubens



1/4 cup drained Sauerkraut

2 Portobello Mushrooms

4 slices Pumpernickel slathered with margarine or olive oil on one side

4 slices vegan cheese



"Russian" Dressing



1/2 cup Vegan Mayonnaise

2 Tablespoons ketchup

2 Tablespoons sweet pickle relish



Blend "Russian" Dressing ingredients and set aside. VERY thinly slice mushrooms and saute until they have given off all of their liquid over medium heat and are browned. Place 2 slices cheese on dry side of 2 slices of bread, layer with drained sauerkraut, mushrooms, and a good slathering of dressing. Top with the other slice of bread and saute in a well seasoned HOT cast iron skillet or griddle for about 4 minutes on each side until nicely browned and the cheese is melted.It helps to weigh them down with a plate with a weight on top



Close your eyes and imagine it's spring. Imagine you are at Wolfies or the Carnegie Deli. I know from Wolfies!



Serves 2