Simple and Delicious Mushroom Risotto!
This mushroom risotto recipe is one of the most delicious variations on the basic risotto recipe. The real magic comes from using mushroom stock or broth, but vegetable stock can be substituted. You can find mushroom stock/broth in the supermarket or online. I purchased mine from WholeFoods Market . You can also make it yourself by simmering mushrooms, with or without celery, carrot, and onion.
I used a technique that involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This releases the rice's starches, making a creamy, velvety dish without using any cream. Making a risotto is a time-intensive process, but don’t be overwhelmed it’s not too complicated and done right you will be richly rewarded with a wonderful wonderrful dish!!!
This recipe is inspired by yours truly Deliciously Ella .
INGREDIENTS
(Serves 4)
1 onion, peeled and finely diced
4 garlic cloves, peeled and finely diced
3 sticks of celery, finely diced into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom stock cube or 1L or mushroom broth
1 bag of fresh spinach
Juice of 1 lemon
2 tablespoons of nutritional yeast
Olive oil
Salt and pepper
PREPERATION:
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, celery and lots of salt and pepper. Let them sauté, until soft, for 5-10 minutes, stirring occasionally.
Boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube or if using the broth, boil it in a pan and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).
Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
Keep stirring the rice as it cooks, adding more stock gradually.
Finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
Then cut the other half of the mushrooms into big chunks (I normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
Stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.
Et voila! Bon appétit! Leave me a comment below if you try this recipe!