This mushroom risotto is the ideal recipe if you have the appetite of an Italian flavor that is very fragrant and has a creamy texture.
Try it next time for your family!
Risotto is a very famous and flavorful Italian recipe and I'm sure you will love its vegan version. I consider it a perfect dish for days when you do not want to cook something very complicated and it also contains the combination of two of my favorite ingredients: rice and mushrooms!
Rice is one of the ingredients I never miss in the pantry. I often do pilafs, risotto, various vegetable fillings and add it even in soups! So take a look if you want inspiration.
For todays recipe we will use only simple ingredients, easy to find in any supermarket, and you will not need any special cooking techniques or special equipment.
I did not use brown rice because I did not have it, but if you have it, use it because it is healthier. I also think that fresh thyme would have gone well to add freshness to it, but fresh parsley is more delicious in this combination and gives the rice a special taste.
Step 1 (Preparing the ingredients)
We'll need:
- 500 gr mushrooms (Boletus edulis)
- a cup of rice
- 2 yellow onions
- a green pepper
- a red pepper
- a carrot
- a root of parsley (small one)
- 5 tablespoons sunflower oil
- a few parsley leaves
- 4 cups of water
- salt & pepper
- And of course don't forget the water
Step 2 (Clean the vegetables and the mushrooms)
How to Wash the mushrooms!
The best way to clean mushrooms is to wash them in cold running water to remove dirt. Using a soft brush or sponge to clean your mushrooms in preparation for cooking. Once the mushrooms are clean, pat them dry with a tea towel.
Mushrooms contain a lot of water, so it is not advisable to leave them to soak, as they'll absorb more water and when you cook them they'll expel too much liquid.
In this way they won't absorb so much water and they'll cook proper and will preserve their intense aroma.
Wash all the vegetables thoroughly. The best way to wash vegetables is also under running water.
Step 3 (Peel and cut the vegetables and the mushrooms)
- To remove the rind or skin from a vegetable, use a knife or vegetable peeler.
- Now we'll scrape the carrot and the parsley root. Push them through the holes of your box grater.
Cut the vegetables into even pieces so they will cook evenly. Cut the vegetables and the mushrooms, julienne or cubes, as you may prefer.
You have to do some chopping, I find it therapeutic. Play some music or just drift into your own thoughts, it will go by faster.
Step 4 (The cooking process)
You need a pan that does not stick
Heat 5 tablespoons of oil in a pan, add the onion for 5 minutes. Put your frying pan to the medium heat.
Important: we don't want it to be crispy, just softened a bit, so it is good to watch the pan during this time.
Then add the vegetables, mushrooms and a pinch of salt and pepper, then cook until they are starting to get soft, stirring regularly.
Don't cook for more than 5 minutes to avoid the vegetables changing color.
Add the rice and let it fry a little (about 2-3 minutes).
Add the 4 cups of water and place the lid.
Simmer for 10 minutes, after that stop heat.
Leave it covered until the rice absorbs all the liquid.
Serve it simple or accompanied with parsley leafs or seasonal salad.
Good appetite!
tips and tricks
- at the end after you turn off the heat, for extra flavor and a creamy texture, add a tablespoon of nutritional yeast