Best 2 Shiitake And Baby Bella Mushroom Risotto Recipes

CARAMELIZED SHIITAKE MUSHROOM RISOTTO

Steps:

• In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
• In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.
• Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
• Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
• Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
• Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
• To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
• Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.

MUSHROOM RISOTTO

Steps:

• To prepare the mushrooms, clean the mushrooms by brushing them off (avoid washing with water) and cut into quarters (stems may be left on).
• In a medium sauté pan, melt the one tablespoon each of butter and olive oil. Add the cleaned and quartered mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note - it's important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming.) Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and allow to sauté for another minute more - this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.
• To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
• Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
• Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot - you want a medium simmer.) Add more stock ¼ cup at a time - adding more stock just as most but not all of the liquid has been absorbed before adding in more stock.)
• Cook the rice and stock together in this manner for approximately 25 minutes or so - until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.
• Remove from heat and cover - let sit for 5 minutes before serving.
• Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto.