Saturday, June 30, 2012

Three Mushroom Risotto

Dinner 06/30

Three Mushroom Risotto

This creamy risotto combines pan-fried chanterelle and morel mushrooms with a shiitake mushroom stock. Also along for the ride was hickory-smoked grilled tofu and green beans.

Three Mushroom Risotto
(serves 4)

1 tbs. tbs olive oil
1 small shallot minced
3 cloves of garlic, minced
salt and pepper

1 cup of arborio rice

1/2 cup white wine
4 1/2 cups of shiitake mushroom broth (or veg stock)

1 tbs. Earth Balance
1/4 nutritional yeast

In a large saute pan over med-high heat add the olive oil and Earth Balance.

To the pan add the minced shallot, garlic, salt & pepper and cook for 2-3 minutes.

Add in the arborio rice and stir to coat until the rice looks chalky, about 2 minutes.

Add the white wine and deglaze the pan until the wine evaporates. Then add about 2 1/2 cups of hot shiitake mushroom stock, stir to combine, bring to a boil, reduce the heat to a simmer and cook 7-8 minutes.

Next add, the final 2 cups of hot mushroom stock and cook and additional 7-8 minutes until cooked through and creamy (about 14-16 minutes total).

While the risotto is going, cook the mushrooms.

2 tsp. olive oil

1 cup chanterelle mushrooms, sliced
1 cup morel mushrooms, cut in half lengthwise

2 tsp. tamari

Clean the mushrooms well (especially the morels).

In a medium saute pan over med-high heat add the olive oil until it shimmers, then add the sliced mushrooms and pan-fry until the liquid has released and evaporated, about 6-8 minutes. Add the tamari and stir to coat.

At the end of cooking for the risotto, add the Earth Balance and nutritional yeast. Stir to combine, check for seasoning. Top with the pan-fried mushrooms and optional fried tofu and/or green beans.

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