This is one of my favorite wintertime dishes. It’s hearty, flavorful and comforting.
The wild mushrooms I tend to use for this recipe are either shiitake or porcini. This time I used shiitake. Not only do I love the flavor of these mushrooms but their nutrition profile as well. Did you know the shiitake mushroom is a symbol of longevity in parts of Asia? It’s been used medicinally for over 6,000 years.
I served the risotto over fresh baby spinach which I highly recommend. The sundried tomatoes add a sweetness to round out the smoky flavor of the mushrooms. Hope you like it
- ¾ cup dried wild mushrooms
- 4 tablespoons vegan butter
- 3 tablespoons extra virgin olive oil
- 8 ounces fresh mushrooms, rinsed and chopped
- 1 small onion, finely chopped
- 3 cups vegetable stock
- 1 cup mushroom water (reserved from soaking dried mushrooms)
- juice of ½ lemon
- 1½ cups arborio rice
- ½ cup dry white wine
- handful of sundried tomatoes, reconstituted and chopped
- Reconstitute dried mushrooms by placing mushrooms in a medium bowl with 1¼ cups of hot water. Let soak for 30 minutes, then reserve water for later use. In a large saucepan, melt butter over medium heat.
- Add in olive oil, fresh mushrooms, dried mushrooms, and onions to pan and cook for about 5-7 minutes, or until onions soften. Meanwhile, in a separate small saucepan, place the vegetable stock, mushroom water, and lemon juice over low heat. Heat broth to a simmer. Back to the large saucepan, add arborio rice and stir for about 1 minute.
- Pour in the wine and cook for another 2-3 minutes, or until it mostly evaporates. Add one ladleful of hot broth to rice mixture. Cook until it evaporates, stirring constantly using a wooden spoon. Continue adding broth one ladle at a time, stirring consistently, for about 20-25 minutes.
- Add sundried tomatoes and let risotto rest for about 3 minutes covered before serving. Sprinkle with nutritional yeast (optional) and serve hot. Enjoy!