Saffron and Mushroom Risotto
I must say, my twist on a classic risotto surprised even me! I honestly didn't think that a risotto without cheese or a splash of cream would turn out so creamy...but it did! The trick to this vegan risotto is time, patience and a lot of stirring.
INGREDIENTS
2 tbsp EVOO
1 medium onion diced
3 garlic cloves minced
2 cups arborio rice
4-5 cups of vegetable stock HOT
10-12 ounces crimini mushrooms finely chopped
1/2 cup dry white wine
1 tsp saffron threads
Salt and Pepper to taste
Garnish
Italian parsley freshly chopped
Black truffle salt
Garlic oil
In a large pot heat the olive oil over medium heat. Add the onions and cook until translucent. Next, add the mushrooms and garlic and cook for 4-5 minutes or until the mushrooms have wilted and the liquid evaporated.
In a separate pot add the vegetable stock and saffron threads, stir and heat over medium or until the stock is hot but not boiling.
Add the rice to the mushrooms stirring with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasted rice stirring until absorbed. Here comes the intensive part... Ladle 1/2 cup or so at a time of the stock saffron mixture to the rice mixture until absorbed, stirring continuously. Repeat until all of the stock is added, about 30 minutes. Season with salt and pepper to your liking. The risotto should be tender and creamy.
Garnish with fresh Italian parsley, a drizzle of garlic oil and a pinch of black truffle salt for added flavor!
I hope you and your family enjoy my vegan take on two Risotto classics combined into one delicious dish ...Risotto Milanese and Risotto con Fungi.
From my family to yours... We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!
INGREDIENTS
2 tbsp EVOO
1 medium onion diced
3 garlic cloves minced
2 cups arborio rice
4-5 cups of vegetable stock HOT
10-12 ounces crimini mushrooms finely chopped
1/2 cup dry white wine
1 tsp saffron threads
Salt and Pepper to taste
Garnish
Italian parsley freshly chopped
Black truffle salt
Garlic oil
In a large pot heat the olive oil over medium heat. Add the onions and cook until translucent. Next, add the mushrooms and garlic and cook for 4-5 minutes or until the mushrooms have wilted and the liquid evaporated.
In a separate pot add the vegetable stock and saffron threads, stir and heat over medium or until the stock is hot but not boiling.
Add the rice to the mushrooms stirring with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasted rice stirring until absorbed. Here comes the intensive part... Ladle 1/2 cup or so at a time of the stock saffron mixture to the rice mixture until absorbed, stirring continuously. Repeat until all of the stock is added, about 30 minutes. Season with salt and pepper to your liking. The risotto should be tender and creamy.
Garnish with fresh Italian parsley, a drizzle of garlic oil and a pinch of black truffle salt for added flavor!
I hope you and your family enjoy my vegan take on two Risotto classics combined into one delicious dish ...Risotto Milanese and Risotto con Fungi.
From my family to yours... We hope you enjoy this dish over conversation, laughs, firsts for your babies and creating memories around the kitchen table! Buon Appetito!
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