A Creamy Plant-Based Classic
Risotto is the ultimate comfort food, and this vegan version uses dried porcini mushrooms to create a depth of flavor that is truly restaurant-quality. By using the soaking liquid as part of the vegetable broth, you infuse every grain of Arborio rice with intense umami.
Ingredients
- 1 oz dried porcini mushrooms
- 4 cups vegetable broth
- 1 cup Arborio rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- Fresh parsley for garnish
Method
1. Soak the porcini mushrooms in hot water until soft. Strain the liquid, reserving it, and chop the mushrooms.
2. Sauté onions and garlic until translucent. Add rice and toast for 2 minutes.
3. Pour in wine and stir until evaporated.
4. Gradually add the reserved mushroom liquid and broth, one ladle at a time, stirring constantly until absorbed.
5. Garnish with fresh parsley and serve immediately.