My mum in law bought a packet of risotto rice a few weeks back but have yet to use it. I decided to try whipping a mushroom risotto dish for dinner using the following recipe. I always had the impression that cooking a good italian risotto was one of the toughest skill to master so this recipe with picture tutorial helped greatly.
I found a small bottle of white dry wine $9.90 at Marks & Spencer wines and was amazed to find that they have a label behind each bottle indicating if it was vegan or vegetarian. I got the only sauvignon blanc in the smallest bottle and headed home to cook the dish.
- 6 cups organic vegetable broth, divided (I used 2 cups)
- 1 to 2 pounds mushrooms of your choice, I used cremini or baby bellas
- 2-3 shallots, roughly diced
- 1½ cup Arborio rice (I only had 1 packet of arborio rice which is equivalent of 1/2 cup)
- ½ cup dry white wine (More the merrier!)
- 3 tablespoons parsley of your choice or chives, chopped (I did not add this)
- ½ teaspoon salt, more or less to taste
- black pepper to taste
- In a saucepan, warm the broth over medium heat.
- Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking about 1 minute. Remove mushrooms and set aside. (Do not throw mushroom liquid away.)
- Reduce heat to medium and add 1 tablespoon olive oil.
- Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.
- Pour in the wine, stirring constantly until the wine is fully absorbed.
- Return heat to medium-high and using a mug or measuring cup add between ½-3/4 cup broth to the rice (I added ¾ cup), and stir until the broth is absorbed. Continue adding the hot broth one scoopful at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you’ve got almost all the broth added, begin turning the heat down to medium if necessary. After about 15 to 20 minutes, the rice will be al dente.
- Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)
- Add the butter, parsley or chives and parmesan. (I could have added vegan butter and nutritional yeast.)
The risotto was nicely cooked after more than 30 minutes as I did not add enough vegetable stock at the beginning. Initially I was worried it was too hard but after simmering and adding the mushrooms and mushroom liquid the rice looked more like a creamy sticky risotto we often eat in restaurants. The texture was chewy and the flavours went together really well. I added more wine at the end for an extra kick but Hubby Ro said he did not taste any wine! The packet of rice was so small we finished the dish so quickly and wished we bought more packets of rice to cook.
I cannot wait to try re-making this dish again or trying making a different risotto soon!