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I can’t believe I have not yet posted one of my favourite food recipes! I make this risotto every other week (I make risotto weekly, and I normally alternate between this, the Vegan Lemon Courgette Risotto and Vegan Roasted Carrot and Garlic Risotto Recipe. I’m a big fan of Italian food, but somehow not a pizza fan. Risotto and pasta can come in my way anytime, though. This mushroom risotto can be easily vegan and vegetarian and you can use different mushrooms as well as long as you keep the wild mushroom selection. In my view, they cannot be left out from a mushroom risotto.
Classic risotto basics
A classic risotto normally builds up the same way: onions fried on olive oil, then everything else but rice, rice followed by white wine (sherry is also an option but too sweet for my taste) and stock. Add some butter at the end and grated parmesan on the top when serving.
There are a few rules things that should be followed:
- toast the rice to unlock the favour (naturally, you would only want to use risotto rice, like Arborio
- use shallots and not onion
- add 1 to 2 ladles of stock at the time (I normally do 50-50% if I don’t want to stand by the hob stirring the risotto all the time)
- without wine, it’s not a risotto
- butter is also essential – but I often skip it to make it lighter
Vegan swaps
O|f course, if you are vegan, you can leave out the butter and cheese entirely or you can replace them with vegan alternatives which are now easy to find. Luckily mushrooms are a vegetable (or are they?)
Enjoy!
Mushroom Risotto Recipe
Ingredients
- 2 tbsp olive oil
- 2 shallots finely chopped
- 4 cloves garlic sliced or minced
- 100 g woodland mushrooms the big ones cut in half, so that they are more uniform
- 200 g chestnut mushrooms sliced
- 250 g risotto rice half of a pack normally
- 500 ml vegetable stock
- 150 ml white wine
- handful parsley chopped
Optional
- 25 g butter or vegan butter
- grana padano cheese or vegan cheese to garnish
Instructions
- Make the stock.Frey the onions for a few minutes in a large pan heating the olive oil first. When they are golden brown, add the mushrooms and fry them for another few minutes. Stir frequently.
- Add the rice as next step, stir it a few times before adding the wine and the parsley.
- Stir it occasionally, until the wine evaporates. Then add half of the stock and again: stir it occasionally until the stock evaporates. Add the other half of the stock and repeat.When the risotto is cooked, you could add the butter, just stir it in. It makes the risotto more velvety, but you can skip it if you are watching your calorie intake.Enjoy.
If you liked this recipe, check out my other Italian recipes:
Homemade Pizza Sauce With Extra Veggies Recipe
Pasta With Portobello Mushrooms