22nd May 2020
Vegan wild mushroom risotto
A classic recipe which can be altered to each personal taste, feel free to add in meat or fish.
350g Arborio rice
1 clove garlic - chopped (dried garlic will suffice)
175ml White wine
50g Prosociano (vegan parmesan cheese)
600ml Vegetable stock
50g Vegan butter or olive oil
150g Wild mushrooms - Oyster, Shiitake, Pied bleu etc (If not available, chestnut mushrooms will suffice)
2 Banana shallots
5g Baby pea shoots (If not available, then chopped pea shoots will be fine)
Salt & Pepper
Melt the butter or heat the oil in a pan, add shallots & garlic, fry until soft but not coloured. Add rice and cook for 2 minutes or until rice is translucent.
Add the white wine, stir until the wine is almost absorbed. Add a ladle of stock, allowing the rice to absorb it. Continue adding more ladles of stock while stirring constantly. Make sure you allow the rice to absorb almost all of the stock before adding another ladle.
Once all stock has been absorbed, add the wild mushrooms and stir. Once the rice is cooked add an extra knob of butter (for taste), the Prosociano and seasoning to taste.
Garnish with baby pea shoots. Note: Deep-fried basil and parmesan crisp are optional additions.