This creamy gourmet mushroom risotto is a real crowd pleaser and a must try! Making a creamy homemade risotto takes time but its well worth it. With just a few simple ingredients, you can turn plain rice into a delicious entree or side dish.
.7 oz. dried porcini mushrooms
4 cups vegetable broth
2 Tbsp. avocado oil + 2 Tbsp. vegan butter
5 cups sliced baby Bella mushrooms
1/2 cup shallots, chopped
1/2 cup yellow onion, chopped
2 garlic cloves, minced
1 thyme sprig
2 Tbsp. vegan butter
1 1/2 cups arborio rice
1/4 tsp. Himalayan salt
1/8 tsp. ground black pepper
1/2 cup dry white wine
1/2 cup vegan parmesan
Parsley, to garnish
- In a medium pot bring the vegetable broth to a boil and reduce heat to low. Add the porcini mushrooms and leave it covered for roughly 4 minutes, removing the porcini mushrooms and slicing them.
- In a large pot on medium heat, add the oil with butter and sauté both mushrooms, shallots, and onions for 6 minutes. Add the garlic and thyme sprig and cook for 2 minutes, removing mushroom mixture and their liquid once done. Combine the remaining butter and stir in the rice, cooking for an additional minute, being careful not to brown the rice. Season with salt and pepper and pour in the white wine; Cook until the liquid has been absorbed.
- To the pot with your rice mixture, add the mushroom mixture back and slowly pour 1/2 cup of hot vegetable broth and stir until it is almost absorbed completely. Add another 1/2 cup and so on until the rice has absorbed all of the liquid, takes roughly 35 minutes. Stir in the vegan parm until combined. Remove the sprig of thyme before serving.
- Serve with choice of side and garnished with parsley.
Chef’s tip: You want to make sure that the liquid absorbs completely before adding more hot broth. This is very important!