Creamy and Delicious Mushroom Risotto
Ingredients
For sautéing the mushrooms
- 300 gr cremini mushrooms or other mixed types, cut into slices
- 2-3 tbsp. olive oil
- salt, pepper
For the risotto
- 3 tbsp. olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 250 gr rice for risotto e.g. arborio rice
- 125 ml white wine
- 500-600 ml water or vegan broth
- salt, pepper
- 2-3 tbsp. vegan butter
- 1 tbsp. fresh thyme chopped
- 2-3 tbsp. vegan parmesan
- a little parsley for serving
Instructions
For the mushrooms
- Heat the olive oil over high heat and sauté the mushrooms until golden brown. Remove from the heat and season with salt and pepper.
For the risotto
- Heat the olive oil in a saucepan and sauté the onion and garlic for 2-3 minutes over medium heat. Add the rice, stir and sauté for 1-2 minutes. Then add white wine and wait until it gets fully absorbed.
- Season with salt and pepper and add hot water or broth in 3 times. Wait for the water to get absorbed, and then, add more. Repeat the same process a third time.
- Stir frequently, but not continuously.
- Just before the end, add the mushrooms and thyme to the risotto and mix.
- Add the vegan butter, the vegan parmesan, stir a little and remove from the heat.
- Let it rest for about 5 minutes. Serve warm in a deep dish with a little parsley.
Notes
Cook the risotto on low heat so it doesn’t burn, by gradually adding water and stirring often but not constantly.
Extra tips
- You can skip the garlic and do like the Italians (they put onion but no garlic in the risotto with mushrooms).
- Sauté the rice in the risotto so that it creates a crust outside and becomes al dente
- When you cook it in the pan, it cooks much faster because of the large surface of the pan where the liquid evaporates faster.
However, if you want to make risotto the right way, prepare it in a saucepan where the liquid doesn’t evaporate so fast and it’s cooked better.
Moving the pan in a circular way helps the rice to release its starch.