Risotto With Mushrooms (vegan)

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Risotto With Mushrooms

 

 

1/3 cup dried wild mushrooms, preferably porcini

6 ounces fresh cultivated mushrooms

juice of 1/2 lemon

6 tbs (3/4 stick) margarine (actually calls for butter)

2 tbs parsley, finely chopped

3 3/4 cups veggie stock

2 tbs olive oil

1 small onion, finely chopped

1 1/2 cups medium-grain risotto rice, such as arborio

1/2 cup dry white wine

3 tbs vegan Parmesan cheese, freshly grated (optional)

salt and freshly ground black pepper

sprigs flat-leaf parsley to garnish

 

 

(1)

Place dried mushrooms in small bowl with about 1 1/2 cups warm

water. Soak at least 40 minutes. Rinse mushrooms thoroughly. Filter

soaking water through a sieve lined with paper towels, and reserve.

 

 

(2)

Wipe fresh mushrooms with a damp cloth and slice finely. Place in

bowl and toss lightly with lemon juice.

 

 

(3)

In large heavy frying pan or casserole, melt a third of the butter.

stir in fresh sliced mushrooms and cook over moderate heat until

they release their juices and begin to brown. Stir in parsley, cook

for 30 seconds more and remove to a side dish.

 

 

(4)

Place the stock in a saucepan and add the mushroom water. Heat broth

to a simmer. Keep warm and cover with a lid.

 

 

(5)

Heath another third of butter/margarine with the olive oil in the

same pan the mushrooms were cooked in. Stir in the onion and cook

until it is soft and golden. Add the rice, stirring for 1-2 minutes

to coat it with the oils in the pan. Add the soaked and sauteed

mushrooms and mix well.

 

 

(6)

Pour in the wine, raise the heat slightly, and cook over moderate

heat until it evaporates.

 

 

(7)

Add one small ladleful of the hot broth. over moderate heat, cook

until the broth is absorbed or evaporates, stirring the rice with a

wooden spoon to prevent it from sticking to the pan. Add a little

more broth and stir until the rice dries out again. Continue

stirring and adding the liquid a little at a time. After about 20

minutes, taste the rice. Add salt and pepper to taste.

 

 

(8)

Continue cooking, stirring, and adding the liquid until the rice is

al dente. The total cooking time of the risotto may be 20-35

minutes. If you run out of broth, use hot water.

 

 

(9)

Remove the risotto pan from the heat. Stir in the remaining

butter/margarine and th Parmesan (optional). Grind in black pepper

and salt to taste. Allow risotto to rest for 3-4 minutes before

serving. Garnish with sprig of parsley