Raving Risotto!!!

14 Oct

Many people fear making risotto, but it’s really ridiculously simple to make and may perhaps be one of the easiest ways to make your dinner feel like you’re eating at a 5-star restaurant. That and dressing your boyfriend up in a tux, lighting some candles whilst surrounded by red roses, elevator music piano and Chef Ramsey screaming in the background, but who has time to do all that? Last night, I made a delightful little risotto and in light of it being Vegan MoFo, I have decided to post about it, especially seeing as I have made several risottos and never once posted about them. Qu’elle domage!!!


Mushroom risotto is always a fantastic way to go. Last night, I decided to stir things up a bit and added marinated shiitake mushrooms along with the button mushrooms. For some added greens, I threw some kale into the pot as well. Nutritional yeast more than makes up for the Parmesan used in traditional risottos. Oh, and I don’t use white white, or red white or sherry. I don’t drink, and most of my friends don’t drink alcohol either, so I don’t put it in. I have experimented with different vinegars instead, but I find it unnecessary. It tends to overpower all the other flavors.


So here it is, a risotto that you will be bound to rave about!


Mixed Mushroom and Kale Risotto

Ingredients:

3-1/4 C vegetable broth or stock

2 Tbs olive oil

2 Tbs Earth Balance

1/2 sweet onion, diced

1 C Arborio rice

about 1/2 C  roughly chopped marinated shiitake mushrooms

about 1/2 C sliced button or cremini mushrooms

2-3 C kale, shredded

pinch of salt and pepper

1 Tbs nutritional yeast

Preparation:

Heat vegetable stock in pot to boiling. Turn off once boils. In the meantime, heat 2 Tbs olive oil and 2 Tbs Earth Balance in a sauce pan and saute onion until translucent. Turn the heat down to medium and add Arborio rice. Saute until the white rice kernels start becoming clear or about 2 minutes. Add the mushrooms and kale and saute for about 5 minutes. Add vegetable stock 1/4-1/2 C at a time stirring pretty frequently. When liquid becomes absorbed add another 1/4-1/2C until all the vegetable stock is used up. Taste the rice. If it is still crunchy (the end result should be al dente, like a good pasta, not mushy or crunchy) add more stock until the rice is al dente. Stir in 1 Tbs nutritional yeast, add salt and pepper to taste and dig in!

Buon Appetito!

-Mags

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