Mushroom Risotto
2 cups boiling water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
1 shallot, minced (or an equivalent amount of minced onion)
1 stalk celery, chopped
3 teaspoons olive oil (plus 1 tablespoon for sautéing the mushrooms)
2/3 cup Arborio rice
1/6 cup white wine
1/2 cup dried, assorted mushrooms
1/8 teaspoon turmeric
1/8 cup chopped, fresh thyme
2 cups white mushrooms, sliced
1/6 cup grated Parmesan (or Pine Nut Parmesan for vegan option)
salt
pepper
4 sprigs fresh thyme to garnish
Prepare a bouillon with the water and vegetable bouillon powder.
In a large pot over medium heat, sauté the shallots and celery in the olive oil for 2 min.
Add the rice and sauté for 5 min.
Add the wine and stir until it's nearly absorbed.
Add the dried mushrooms, turmeric, fresh thyme and 1/3 cup of the bouillon and stir, and continue to simmer, until liquid is nearly absorbed. Continue adding 1/3 cupfuls of the bouillon, and stirring, for 25 min. or until the rice is creamy and firm but not hard (you will need to add 1/3 cupfuls of water toward the end).
While the risotto is simmering, sauté the sliced, white mushrooms in the extra olive oil. Salt and pepper to taste. When nicely browned, remove from heat and set aside.
When the risotto is ready, stir in the Parmesan and the sautéed mushrooms.
Salt and pepper to taste.
Garnish with the fresh thyme sprigs.
Serves 2.
♥ Becki
Comments
Post a Comment