Vegan Risotto with Porcini Mushrooms

2 servings

40 minutes

The recipe is taken from the book "How to Green. Healthy Recipes by Sasha Novikova". "In restaurants, I often refuse risotto because of the large amount of cheese in the dish. But, as it turns out, risotto can be incredibly tasty and creamy even without cheese! It's all about arborio rice. And the secret ingredient of this dish is dried porcini mushrooms, ground into powder, they give the risotto a delicious rich mushroom flavor.

Energy value per serving

• Calories: 426
• Proteins: 11.9g
• Fats: 2.5g
• Carbohydrates: 86.5g

Ingredients

• Dried porcini mushrooms: 15 g
• Shallots: 30 g
• Garlic: 10 g
• Thyme: 2 g
• Arborio rice: 200 g
• Dry white wine: 50 ml
• Vegetable broth: 800 ml
• White mushrooms: 100 g
• Parsley: 10 g
• Truffle oil: to taste
• Olive oil: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Grind dried white mushrooms in a blender to a fine powder resembling flour.

   Required ingredients:

   • Dried porcini mushrooms: 15 g

2. Heat oil in a large deep skillet, add onion, garlic, thyme and sauté over medium heat until the onion is soft but not browned. Remember, it should become translucent without changing color.

   Required ingredients:

   • Olive oil:  to taste
   • Shallots: 30 g
   • Garlic: 10 g
   • Thyme: 2 g

3. Pour the rice into the pan with a quick circular motion, mix it with the onion and oil, and cook for about 30 seconds. Ideally, all the rice should absorb the oil so that the grains become transparent on the outside while remaining white inside. When this happens, pour in the wine, stir, and continue cooking while stirring continuously until the alcohol smell disappears or all the liquid is absorbed.

   Required ingredients:

   • Arborio rice: 200 g
   • Olive oil:  to taste
   • Dry white wine: 50 ml

4. Once the rice absorbs the wine, add hot broth. Scoop the broth with a ladle and pour it into the pan with the rice.

   Required ingredients:

   • Vegetable broth: 800 ml

5. Take a wooden spoon and stir the broth with rice. After about 30 seconds, repeat adding broth and stirring. Continue until most of the liquid is absorbed by the rice. Constant stirring of the rice with boiling broth separates the outer starch from the rice grains.

6. When the rice is about half cooked and there is also about half of the broth left, add the powdered white mushrooms and boiled white mushrooms to the risotto.

   Required ingredients:

   • Dried porcini mushrooms: 15 g
   • White mushrooms: 100 g

7. Stir, add a bit more broth, season with salt and pepper, add parsley while stirring, and cook until ready. Remove from heat, cover with a lid and let it sit for 1 minute.

   Required ingredients:

   • Vegetable broth: 800 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley: 10 g

8. Serve the risotto on plates and drizzle with truffle oil.

   Required ingredients:

   • Truffle oil:  to taste