Vegan Mushroom Risotto
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Serves: 2-3
 
Ingredients
  • 1 oz. Dried forest mushrooms (I used a medley of porcini, shiitake, crimini, maitake, and oyster mushrooms)
  • 3 cups water
  • 2 cups baby portabello or cremini mushrooms, sliced into quarters
  • 2 Tablespoons olives oil
  • Salt + Pepper
  • 2 Tablespoons olive oil
  • 2 small shallots, finely diced (about ¼ cup)
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • 2 cups vegetable broth
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons vegan butter, like Miyoko’s Kitchen
  • 2–3 Tablespoons fresh lemon juice
  • ½–1 teaspoon salt, to taste
  • ¼ cup chopped parsley
  • 2 Tablespoons finely sliced chives
Instructions
  1. Preheat the oven to 375ºF.
  2. Boil 3 cups of water and pour over the dried mushrooms. Cover and let sit for at least 20 minutes and up to 24 hours. Drain the mushrooms and reserve the broth, then slice the mushrooms roughly. The longer it rests the stronger the broth will be.
  3. In a small pot, bring the mushroom broth to a simmer. Keep covered.
  4. In a larger pot, bring 2 Tablespoons of olive oil to medium heat (a large, wide pot is better if you have it, but I just used the pasta pot since it’s all we got).
  5. Sauté the shallots for 2–3 minutes, until fragrant. Add the garlic and sauté 2–3 more minutes, until softened but not browned.
  6. Add the rice and toast for 3 minutes, stirring often with a wooden spoon to prevent sticking.
  7. Add the white wine and stir until the liquid is cooked off.
  8. Add mushroom broth, a few ladlefuls at a time (if you don’t have a ladle, use a ½ cup measure).
  9. Stir almost constantly to prevent sticking.
  10. Meanwhile, toss the fresh mushrooms in 2 Tablespoons of olive oil and season with a pinch of salt and a few turns of fresh-cracked pepper. Roast for 15 minutes.
  11. When the mushroom broth is used up (this should take 10–20 minutes), add the vegetable broth to the small pot and bring it to a simmer.
  12. Add the chopped, soaked mushrooms to the risotto.
  13. Add the vegetable broth to the risotto, a little at time, until rice is al dente.
  14. When rice is al dente, promptly turn off the heat, and mix in the nutritional yeast, parsley, vegan butter, and lemon juice. Taste for salt.
  15. Ladle into bowls and top with the roasted mushrooms and fresh-cracked pepper.
  16. Serve immediately.
Recipe by The Waco Vegan at http://www.thewacovegan.com/vegan-mushroom-risotto/