Vegan Mushroom Risotto
Risotto is one of those things that people are intimidated by and only feel like special-occasion restaurants can make. When in reality, it is super simple to make and it tastes so flipping good from home because you can add whatever you want to it and determine the consistency you prefer. Some people like it almost soupy and others like it firm, I am a mostly firm gal. I first learned how to make risotto at a cooking class taught by Tre Wilcox from Top Chef in Colorado. He was super nice and I learned so much, I totally fan-girled the whole time, trying to show off my knife skills like such a nerd. Anyway, that experience taught me to make this and I have made this for years now. I still watch Top Chef religiously and cant wait for the new season, who else watches it?
Vegan Mushroom Risotto
1/4 cup vegan butter (I prefer Earth Balance Soy Free)
1/2 teaspoon salt
1/2 teaspoon pepper
1 small white onion (3/4 cup), finely diced
3/4 cup Arborio rice
4 cups broth
8 oz cremini mushrooms, diced
1/8 teaspoon cayenne
1/4 cup dairy free creamer (Nut Pods or Natural Bliss Half and Half)
optional - 3 Tablespoons shredded parmesan
- In a small saucepan, heat the broth on medium-low heat.
- Heat a medium saute pan on medium heat and melt the butter. Once the butter is melted, add the onions, salt, and pepper, cooking slowly until onions are soft, translucent, and some browned bits.
- Stir in the Arborio rice and toast for several minutes, stirring occasionally. Once the rice has some color, slowly pour in two ladles of broth, while stirring the rice and broth.
- With a spoon, stir the rice every other minute or so, until the broth has been absorbed. Stir in two more ladle-fuls of broth, repeating the process, until you have one ladle-ful left in the saucepan.
- With your last ladle of broth, add the mushrooms and cayenne and cook until thick. Finally pour in the cream and combine until creamy. Add in the parmesan if using at this point too. Season with additional salt and pepper if needed.
I like having the broth warming in a small pan next to my risotto, that way I don’t spill when I add it to the pan. Get those onions nice and cooked and then add the Arborio, you want to brown the rice, this will add flavor and start the cooking process
Once that rice is toasted, add a couple ladles of broth and stir. You will stir every other minute until the rice has absorbed the broth, it will look like the above, you swirl the spoon and if the rice doesn’t fill in the space, it is ready for more broth. Repeat this process a couple more times.
With the last ladle of broth, add in the chopped mushrooms, they will cook as the broth is finishing up.
And the finishing touch is the dairy free cream. Then just taste for seasoning.
