Ok, ever since my homework assignment from my plant based cooking class – making risotto, we’re hooked. I have to admit, I was hoping to lose a few pounds, but if I keep making all these grains, I may end up gaining a few. lol After trying the butternut squash recipe, I thought I would try to make a mushroom risotto. Not only do we absolutely LOVE mushrooms, but they are so amazingly healthy for you. (That can be another blog post). Well, after scouring the internet for recipes, as always, I chose ingredients that I know we like and came up with my own recipe. I have to say, now that I’ve made it a few times, I’m getting quicker at it. It still takes time, but well worth the wait. Here’s my recipe for mushroom risotto. Please tell me if you end up making it, I’d love to hear what you thought.
Disclaimer – yup – I knocked the camera over while filming. I have it set on a mini tripod right on the stove and when I went to turn it back on – whoops a daisy! lol So you missed me adding the mushrooms. 🙂 My bad.
1/2 cup chopped celery
1 cup chopped onion
2 garlic cloves – chopped
4 tablespoons olive oil
1 cup starchy rice (arborio, bomb or calasparra)
2 tablespoons earth balance (vegan butter, but you can use regular if you’d like)
1/2 cup white wine (more if you want to have some while you’re cooking 🙂 )
2 containers of mushrooms (You can use all one kind or mix it up; like white cap and baby bella)
6 to 8 cups of vegetable stock (you can you chicken or beef here if you prefer)
salt and pepper to taste
Heat up your broth and keep it on medium low through the whole process.
Wash, dry and slice up your mushrooms.
Heat a skillet over medium high heat. Once thoroughly heated, add 2 tablespoons of olive oil and then your mushrooms. Cook the mushrooms until they are “wilted” – about 10 minutes. Once they are done, place them in a bowl for later use.
Place the remaining 2 tablespoons of olive oil in the same pan you cooked the mushrooms in. Add the onions and celery. Once the onions are almost translucent, add the garlic and cook another couple of minutes.
Once the garlic has softened, add the rice, stirring until it browns slightly.
Add 1 the wine and cook until it reduces.
Here you will start to add 1 ladle of broth of broth and cook until it reduces. This is the slow cooking process that will bring out the starch in the rice – making the creamy, risotto consistency. After about 15 minutes, start tasting the rice until it gets to the consistency you like. I usually cook it about 20-25 minutes.
Once it’s the consistency you like, add the 2 tablespoons of earth balance (or butter) and all the mushrooms, including the juice. Keep stirring until it’s all heated up. You may need to add a little more broth. Now it’s done and you can eat it and enjoy it as the main dish, or side dish, either way, enjoy.