Submitted by Mary Gospe
Adapted from Wild Mushroom Risotto recipe by Anna Thomas, featured on Epicureous.
- 5 cups vegetable broth (store bought or home made)
- 1 1/2 ounces dried porcini mushrooms
- 1 lb fresh wild mushrooms such as portobello, shitake, crimini
- 1 medium yellow onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh marjoram
- 1 1/2 cups arborio rice
- 2/3 cup dry white wine (optional)
- 3 Tablespoons nutritional yeast flakes (to add a creamy, cheese-like flavor)
- 1/2 cup chopped flat leaf parsley
- Salt & pepper
- Pick through and rinse the porcini mushrooms and place in a bowl. Cover with boiling water and let soak for 30 minutes. Then rinse them, reserving the liquid. Strain the liquid through a collander lined with cheese cloth or a coffee filter and add to the vegetable broth.
- Clean the other mushrooms and remove ends of stems and cut into strips or small chunks.
- Place the vegetable/mushroom broth in a pot and heat over medium heat and then turn down to a simmer.
- In a dutch oven or large pot, heat 1 Tablespoon of EVOO. Add the garlic, mushrooms and spices. Stir until the mushrooms release their juices. Add a bit of hot water if they are sticking prior to that. Once done, remove them to another bowl.
- In the dutch oven, add another Tablespoon of EVOO and saute the onion until golden. Add the arborio rice and saute for a few more minutes. Add the white wine if using, the mushrooms and then a ladle of broth. Stir until the broth is absorbed and then add more broth. Keep cooking until you’ve used up all the broth. Then stir in the nutritional yeast and chopped parsley. Adjust the salt and pepper to your taste and serve immediately.