fbpx
Gluten Free, Mushroom Stock Recipes, Vegan and Vegetarian

Easy Mushroom Risotto

Print PDF

hardware-page-peripheral-print-printer-icon-icon-search-engine-13
img_2954-cropped-and-edited

Ingredients

  • Handful dried porcini mushrooms
  • 1 litres filtered water
  • Oil of your choice, for frying
  • 2 field mushrooms, sliced
  • 5-6 white button mushrooms
  • pinch salt
  • 1 large brown onion, finely diced
  • 2 sticks of celery, finely diced
  • 4 tsp of聽Urban Forager Mushroom Stock Concentrate
  • 400g risotto rice
  • 250ml of white wine, room temperature
  • 50g cr猫me fraiche (or cashew cream)
  • 50g finely grated parmesan (or nutritional yeast), plus extra for serving
  • 50g butter (or vegan butter)
  • 4 sprigs thyme

Instructions

  1. Heat the dried porcini mushrooms and filtered water in a saucepan until just beneath a simmer
  2. In a separate large pan heat the oil, and add the field and button mushrooms. Sprinkle with salt to sweat out the water
  3. Once nicely browned, remove and set aside. Add some more oil and add the onions and celery. Fry on a low heat for about 4 minutes or until the vegetables have softened
  4. Add the聽Urban Forager Mushroom Stock Concentrate
  5. Stir and cook for a further 30 seconds. Add the uncooked rice and turn up the heat
  6. Stir and continue to fry until the rice looks slightly translucent
  7. Add the wine and continue stirring until the harsh alcohol smell has evaporated and the wine has cooked into the rice
  8. Add ladles of hot mushroom broth one at a time, stirring constantly and making sure each is fully absorbed before adding the next one, until the rice is cooked. This should take 15-20 minutes. It should be soft with a little bite to it
  9. Remove the rehydrated porcini mushrooms from the saucepan and add to risotto with the pan fried mushrooms that were set aside
  10. Season if needed by adding more Urban Forager Mushroom Stock Concentrate
  11. Remove pan from the heat. Add the mascarpone (cashew cream), parmesan (nutritional yeast) and butter (vegan butter)
  12. Garnish with thyme leaves and more parmesan, enjoy!

check out our recipe video over on our tiktok!

@urban_forager

Mushroom Risotto 馃崉 路 2 field mushrooms, sliced 路 5-6 white button mushrooms, sliced 路 Handful dried porcini mushrooms 路 4 sprigs thyme 路 400g risotto rice 路 250ml of white wine (room temperature) 路 1.1 litres filtered water 路 4 tsp of Urban Forager Mushroom Stock Concentrate 路 2 sticks of celery, finely diced 路 1 large brown onion, finely diced 路 50g mascarpone or cr猫me freche 路 50g finely grated parmesan 路 50g butter 路 Oil of your choice 1. Heat the dried porcini mushrooms and filtered water in a saucepan 2. In a separate large pan heat the oil, and add the field and button mushrooms. Sprinkle with salt to sweat out the water 3. Once nicely browned, remove and set aside. Add some more oil and add the onions and celery. Fry on a low heat for about 4 minutes or until the vegetables have softened 4. Add the Urban Forager Mushroom Stock Concentrate 5. Stir and cook for a further 30 seconds. Add the uncooked rice and turn up the heat 6. Stir and continue to fry until the rice looks slightly translucent (about a minute) 7. Add the wine and continue stirring until the harsh alcohol smell has evaporated and the wine has cooked into the rice 8. Add the first ladle of hot mushroom water and turn down the heat to a high simmer 9. As the liquid becomes absorbed 鈥 continue to add ladles of water to the pan 10. Make sure each ladleful is absorbed before adding the next one 11. Add the pan fried mushrooms 12. The rice should take around 15-20 mins to cook. It should be soft with a little bite to it 13. Season if needed by adding more Urban Forager Stock Concentrate 14. Remove pan from the heat. Add the mascarpone, parmesan and butter 15. Garnish with thyme leaves and more parmesan, enjoy! #fyp #comfortfood #comfortmeal #mushroom #risotto #organic #dinner #dinneridea #recipe #recipes

鈾 Ghibli-style nostalgic waltz(806744) - MaSssuguMusic

Subscribe to our Newsletter

0