Risotto is one of those dishes many are intimidated by, and less likely to attempt making. But, I promise there’s nothing really magical or scary about it, and when you take a bite into a well-made risotto, well… it’s definitely worth standing over the stove for the 20-30 minutes it requires your undivided attention.
About 4 cups (1 liter) vegetable broth warmed
2 tablespoons white miso (optional)
4 tablespoons extra-virgin olive oil
8 ounces (225 grams) fresh wild mushrooms, cleaned and sliced
2-3 sprigs thyme stems removed, leaves chopped
1/2 yellow onion, finely chopped (about 1/2 cup)
1 cup (150 ml) Arborio rice
1/2 cup (125 ml) white wine
½ cup (45 grams) grated vegan Parmesan, plus extra for serving (I like the Follow Your Heart or Go Veggie brand, already grated or Violife’s block of parmesan)
1 tablespoon vegan butter (like Earth Balance or Miyoko’s)
Sea or kosher salt and freshly ground black pepper to taste
Handful of flat-leaf parsley, finely chopped, for garnish (optional)
First, pour the broth in a medium pot with the optional miso (adds extra umami flavor) and place over low-medium heat. It’s important to keep the broth warm while gradually ladling it into the risotto to ensure even cooking.
For the wild mushrooms:
In a medium skillet over medium heat, heat 2 tablespoons olive oil and the chopped thyme and heat for about 30 seconds until fragrant, then add the mushrooms.
Cook the mushrooms, stirring frequently until they have slightly browned and released some (but not all) of their water, about 5 minutes. The mushrooms should remain plump, not mushy. Add 2 large pinches of salt halfway through cooking.
Remove the pan from the heat and set the mushrooms aside on a plate.
For the risotto:
Place a medium-sized heavy-duty sauté pan over medium heat and add 2 tablespoons olive oil. Toss in the onion and cook until softened and translucent, about 5-10 minutes; be careful to not let the onion brown.
Add the rice and stir well to coat. Continue stirring until the rice is lightly toasted and becomes translucent, about 2 minutes, then add the wine. Stir the rice until the wine evaporates, about 1 minute, then add 1 cup of the broth.
Continue stirring constantly to prevent the rice from sticking to the pan, until the broth has been absorbed, about 3 minutes. Repeat with ladling another cup of broth until almost absorbed, then continue until the rice is cooked, not mushy but has a good texture/consistency and is al dente. The rice should not have absorbed all the liquid but have a little liquid left.
Remove from the pan and stir in the vegan Parmesan cheese and butter.
Season with salt and pepper to taste.
The risotto should be creamy and loose, not firm and dry.
Garnish with chopped parsley if using and pair with Querciabella’s 2017 Chianti Classico!
A couple of pointers before you start cooking:
I love using wild mushrooms of all kinds. For this particular mushroom risotto, I used oyster mushrooms, chestnut mushrooms, and some Lion’s Maine. If you can’t find these particular mushrooms where you are, feel free to use any mushrooms of your choice, ideally a couple of different kinds so you can enjoy the variety of flavors and textures.