Risotto is truly a meal made with love. It’s not something you whip up when you’re short of time, even if the list of ingredients are shorter than most. To make perfect risotto takes a bit of TLC, some attention by the stove to get that mixture between creamy and al dente.
I absolutely love this mushroom risotto and make it all the time. The mushrooms add a bit of depth to the meal and the ingredients needed are pretty much always stocked in my pantry. I usually make a larger batch just so that I can make risotto patties the day after – they’re just as tasty as the risotto itself!
But that will be a recipe for another time, today, let’s focus on the risotto 😉
- 230 g crimini mushrooms
- 3 tbsp dairy free butter
- 3 tbsp olive oil
- ½ large onion, finely chopped (about 1 cup)
- 1 cup arborio rice
- 1/4 cup dry white wine
- 2 1/2 cup vegetable broth
- salt & pepper, to taste
- 2 tbsp nutritional yeast (or vegan grated cheese)
- Brush dirt off the mushrooms and dice them. Fry the mushroom in 1 tbsp dairy free butter and 1 tbsp olive oil until it begins to soften. Add salt and fry for another minute or so, then transfer it to a bowl and set aside.
- Saute the onion in 2 tbsp dairy free butter and 2 tbsp olive oil for 5 min until it's soft and translucent.
- Add arborio rice and fry while constantly stirring for 3 minutes without the rice turning brown. Pour in the wine and let the liquid get absorbed, then add 1/4 cup broth at a time and stir while letting the broth get absorbed and only adding more broth when it's almost completely absorbed. Cook the rice in the broth for about 25 min until it's soft and creamy but not mushy.
- Take the pan off the heat, add nutritional yeast and mushrooms and season with salt and pepper. Cover with a lid and let stand for 5 min before serving.