Nutty Mushroom Risotto
 
 
Luscious and nutty vegan mushroom risotto
Author:
Recipe type: sidedish
Serves: 4
Ingredients
  • 6 cups vegetable stock
  • 4 TBSP extra-virgin olive oil
  • 10 ounces mixed wild mushrooms (such as oyster, chanterelle or shiitake, thinly sliced
  • 2 TSP chopped fresh thyme, plus sprigs for garnish
  • 3 cloves garlic, minced
  • ¾ cup finely chopped shallots
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • ½ cup (2 ounces) hazelnuts, toasted, skinned and coarsely chopped (see note below)
  • salt
  • fresh ground pepper
Instructions
  1. In a medium saucepan, bring the stock to a simmer over medium heat. Adjust the heat to maintain a simmer as you prepare the rice and mushrooms.
  2. In a large saucepan, heat 1 tbsp of olive oil over medium heat, Add the mushrooms and saute until softened, approximately 3 minutes. Add the thyme and garlic and saute for another minute or two. Transfer to a bowl.
  3. Add the remaining 3 tbsp olive oil to the saucepan over medium heat. Add the shallots and saute until translucent, approximately 2-3 minutes. Add the rice and cook, stirring constantly, for 3 minutes. Add the wine and continue to cook, stirring constantly, until almost all the wine has been absorbed by the rice.
  4. Add a ladleful of the simmering stock to the rice and continue to cook, stirring constantly, until almost all of the stock has been absorbed. Add another ladleful of stock and continue cooking in the same way, stirring continuously and adding more stock eat time the rice has absorbed almost all the previous addition. The entire process will take about 15 to 20 minutes. In the end, the rice should be rich and creamy but still al dente, firm with some resistance. Keep testing it. You might not need all the broth.
  5. When the risotto is al dente, add the mushrooms and hazelnuts and stir gently to combine. Remove from the heat and season with salt and pepper. Serve immediately and garnish with the thyme sprigs.
Notes
To toast and skin hazelnuts, spread them in a single layer on a rimmed baking sheet and bake at 350 degrees farrenheit for 10 minutes. Transfer to a clean kitchen towel, fold the towel over the nuts, and rub vigorously to remove the skins.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/mushroomrisotto/