I don’t eat a lot of rice, and especially not risotto, but sometimes I feel like having something a little more nourishing – something a little more earthy and comforting. I had fresh and dried mushrooms in my house and I wanted to make something with them so I thought about making a good risotto. I call it a risotto but it’s not a real risotto since there is no dairy products.. But it’s still a very creamy and yummy dish, and it still feels like eating a risotto.:)
This is a great side dish, but if you want to serve it as a main course, you may want to add extra proteins, such as organic tofu, tempeh, or even organic chicken. I’ve added some green peas to the recipe, which was good, but if I had to make it again, I wouldn’t do it with green peas again. If you like mushrooms, I think you will enjoy this dish. I even added a touch of truffle oil to it.
Normally, to make a good risotto, you need a short grain rice, and you need to add the warm liquid gradually, always stirring, until you get a creamy consistency but until the grains are still al dente.
- 1 + 1 tbsp extra-virgin olive oil
- ½ onion, diced
- 2 cups diced Portobello mushrooms
- 2 cups sliced cremini mushrooms
- 4-6 dried shitake, cut in four
- 1 cup frozen peas, optional
- 1 cup short grain brown rice (or white arborio if you prefer)
- 3 cups vegetable stock, warm, divided
- 1 bay leaf
- 1 tbsp truffle oil
- Sea salt and black pepper, to taste
- In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add onion, stirring until translucent.
- Add mushrooms, and saute for about 5 minutes. (Add frozen peas if using them)
- Add rice. Add the other tablespoon of olive oil and stir to coat the rice with the oil. Add the bay leaf and enough broth to cover the grains.
- Bring to a boil, reduce heat to low, stir, and when the liquid is absorbed, add more broth, and do this process again until you have use all the broth and achieve desired consistency. It will take about 40-45 minutes.
- When ready, add truffle oil, season with sea salt and freshly ground pepper, stir, taste, and serve.