This is a recipe I have taken a few months to perfect. Its perfect for winter when you want something earthy and filling to warm you up. A bowl of this will definitely do that.
I look forward to hearing your comments.
Enjoy and cook with passion.
Ingredients
- 50 g Porcini Mushrooms
- 250 g Chestnut Mushroom
- 400 ml Vegetarian stock I make it myself but you can use oxo veggie stock cube if you don't want to.
- 300 g Arborio risotto rice Other risotto rice can do
- 25 g Butter or vegan option coconut oil
- 50 ml Shloer white grape This is a substitute for wine
- 1 bunch Parsley Chopped
- 50 g Vegetarian Parmesan Use MozzaRisella to make it vegan
- 3 tbsp olive oil
- 1 2cm cube Ginger
- 1 tsp Salt
- 2 tsp Black pepper
Instructions
- Soak the dried porcini mushrooms in water for 20 minutes. Remove liquid and chop up mushrooms. Chop chestnut mushrooms and ginger.
- Add olive oil into a pan and add the ginger stir in mushrooms and cook through for about 5 minutes till everything is cooked.
- Add butter (or coconut oil if you want it vegan) and stir till butter/oil is melted. Add salt and pepper.
- Pour in the rice and add the Shloer and stir, put the gas to medium and cook for 2 minutes.
- Add a 1/4 of the stock and stir the rice. Simmer the rice and stir often till the liquid is absorbed. Add 1/4 of stock and stir again till liquid is absorbed. Repeat till the rice becomes plump tender and creamy.
- Stir till the rice is cooked, if the rice is uncooked just add some water and keep cooking. Turn off the heat and add cheese and parsley and stir. Cover for a few minutes so the liquid can settle.
- Serve in a bowl and sprinkle some parsley and cheese and serve.
