The best mushroom risotto, and it just happens to be vegan! Rich, creamy and bursting with mushroom flavor, you’d never guess this savory dinner was diary free.
Recipe Ingredients:
- 1/4 cup olive oil
- 1-3/4 pound assorted fresh mushrooms chopped
- 1/2 cup chopped shallots (about 2 shallots)
- 3 garlic cloves, minced
- 1 tablespoon white truffle oil
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 teaspoon fresh thyme and sage
- 1 teaspoon fresh rosemary, parsley, mint
- 3-4 cups mushroom broth
- 1/2 cup full-fat coconut milk
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
1. Coat the bottom of a large pot with olive oil and place it over medium heat.
2. When the oil is hot, add the mushrooms in as even a layer as possible (cook them in 2 batches if you don’t have much room).
3. Allow the mushrooms to cook for about 5 minutes on each side, until tender and browned.
4. Remove the mushrooms from the pot and transfer them to a plate.
5. Add the truffle oil to the pot and give it a minute to heat up.
6. When the oil is hot, add the shallots. Cook the shallots for about 5 minutes, stirring
7. Stir in the garlic and cook for about 1 minute more, until very fragrant.
8. Stir in 1/3 of the rice and cook it for 1 to 2 minutes, stirring constantly, until it begins to turn translucent.
9. Stir in the wine, thyme, rosemary
10. Begin adding the broth to the pot, about 1/2 cup at a time, bringing each addition to a simmer and allowing it to cook until fully absorbed by the rice before adding the next batch. Stir the rice frequently as it cooks. Add the rest of the rice and mushrooms in batches as you do this
11. After about 3 to 3 1/2 cups of broth have been added (this should take a bit less than 20 minutes) the rice should be very creamy and almost fully cooked, with just a bit of firmness at the center of the grains. At this point, stir in the coconut milk.
12. Allow the rice to continue cooking until the coconut milk has been absorbed. Test the rice and add a bit more broth and cook a few minutes more if needed.
13. Remove the pot from heat and stir in the lemon juice.
14. Season with salt and pepper to taste. Garnish with chopped mint.
15. Serve
