This is the most "mushroomy" dish I have ever tried. When a couchsurfer from Italia cooked this risotto for me, I simply fell in love with it. It's very creamy and soft. The flavour of porcini mushrooms is very strong. It is definitely one of my favourite dishes of all time. I don't usually use alcohol for cooking and I am surprised that wine benfits the dish that much. |
You need:
100-150 g dried porcini mushrooms
1 vegan stock cube (optonally some veggies, like carrot, celery ect.)
1 medium-sized onion, finely chopped
2 garlic cloves
300 g of risotto rice e.g. arborio rice
oil
pepper & salt
Optionally:
1 glass of white wine
1 cup of walnuts, ground or finely chopped
2 rosemary sprigs
100-150 g dried porcini mushrooms
1 vegan stock cube (optonally some veggies, like carrot, celery ect.)
1 medium-sized onion, finely chopped
2 garlic cloves
300 g of risotto rice e.g. arborio rice
oil
pepper & salt
Optionally:
1 glass of white wine
1 cup of walnuts, ground or finely chopped
2 rosemary sprigs
Method:
1. Put porcini mushrooms in a bowl and cover with approximately 1 litre of lukewarm water. Soak the mushrooms for 30 minutes.
2. Take the mushrooms off the water, squeezing them gently over the bowl to get back as much of the liquid as possible. You can chop the mushrooms roughly if they are really big. The water that was used to rehydrate the mushrooms turned to brown liquid with rich, mushroomy aroma. Place the water in a saucepan along with stock cube and veggies. Bring to a boil and cook over a low heat.
3. In a deep frying pan or a saucepan heat up a little bit of oil. Sauté the onion and garlic. Add mushrooms and rosemary. Cook for 2-3 minutes.
4. Add the rice and cook for 1 minute. Add wine along with the rice.
5. Pour the mushroom stock gradually in the pan. Stir frequently. If the stock is finished but the rice isn't soft enough, add water.
6. When the risotto is almost done, add salt and pepper to taste.
7. Serve with ground walnuts on top.
1. Put porcini mushrooms in a bowl and cover with approximately 1 litre of lukewarm water. Soak the mushrooms for 30 minutes.
2. Take the mushrooms off the water, squeezing them gently over the bowl to get back as much of the liquid as possible. You can chop the mushrooms roughly if they are really big. The water that was used to rehydrate the mushrooms turned to brown liquid with rich, mushroomy aroma. Place the water in a saucepan along with stock cube and veggies. Bring to a boil and cook over a low heat.
3. In a deep frying pan or a saucepan heat up a little bit of oil. Sauté the onion and garlic. Add mushrooms and rosemary. Cook for 2-3 minutes.
4. Add the rice and cook for 1 minute. Add wine along with the rice.
5. Pour the mushroom stock gradually in the pan. Stir frequently. If the stock is finished but the rice isn't soft enough, add water.
6. When the risotto is almost done, add salt and pepper to taste.
7. Serve with ground walnuts on top.