Porcini Mushroom Risotto with White Wine
This dish is especially rich and unctuous for a vegetarian recipe.
Serve this with a homemade whole grain baguette for added flavor.
- 1 cup Dried Porcini mushroom
- ½ cup boiling water
- 1 tsp olive oil
- 1 small white onion (small diced)
- 4 cloves garlic cloves (minced)
- 2 cups Arborio rice
- ½ cup white wine
- 6 cups Vegetable broth
- 1 tsp fresh marjoram
- 1 Tbsp Vegan Ghee (or vegan butter substitute)
- 1 Tbsp Coconut milk (Full fat)
- 1 tsp salt
- ½ tsp peppers
- optional topping:
- 2 Tbsps Vegan Parmesan
In a heatproof bowl, pour ½ cup of boiling water over the mushrooms and set aside.
Heat the olive oil in a deep pan over medium heat, cut the onion and saute them, mince the garlic and add to the onions for 1 minute. Add rice, wine, and vegetable stock. Bring to a boil, then reduce the heat, cover and let everything simmer.
When the rice begins to soften and soak up the liquid, chop and drain the mushrooms, reserving the mushroom liquid. Add the mushrooms with mushroom liquid to the pan.
As soon as the rice is almost cooked and most of the liquid has been absorbed, mix in the marjoram, ghee, and coconut milk and season it generously with salt and black pepper.
When the risotto is thoroughly cooked and deliciously creamy, serve it in bowls and garnish with additional fresh mushrooms, additional pepper, and if desired, Parmesan cheese.