Vegan Gourmet Mushroom Risotto
 
Prep time
Cook time
Total time
 
This creamy risotto is so decadent, even non-vegans will want seconds! Vegan / Gluten-Free
Recipe type: Main, Side
Cuisine: Italian
Serves: 4-6
Ingredients
  • 6 cups vegetable broth
  • 3 tablespoons olive oil, divided
  • 2 pounds (4 cups) sliced mushrooms (white, brown, portabella, oyster, porcini)
  • 2 tablespoons dried mushrooms, reconstituted (optional)
  • 2 shallots, diced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 2 tablespoons vegan margarine
  • 1 tsp truffle oil (optional)
Instructions
  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Lower heat to medium-low heat, add 1 tablespoon of olive oil, and stir in the shallots. Cook 1 minute.
  4. Add rice, stirring to coat with oil, about 2 minutes.
  5. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  6. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  7. Remove from heat, and stir in mushrooms with their liquid, margarine, chives, and truffle oil. Season with salt and pepper to taste.
Recipe by Vegangela at http://vegangela.com/2010/10/21/vegan-mushroom-risotto/