◗ Ingredients:
3 cups of rice- rinsed and soaked (you can use any rice you would like)
6 dried shitake mushrooms
12-15 fresh mushrooms (you can use any mushrooms of your choice and even mix a few kinds- I used baby bella mushrooms)
2 onions
¼ cup of nutritional yeast
1 tsp salt
¼ tsp pepper
¼ cup coconut milk (make sure it is vegan, as some are unethical)
3 cups vegetable broth or water – I like to use the liquid from the soaked mushrooms along with cold water
◗ Procedures:
1) Wash thoroughly the rice in a colander, until the water comes out clear. Then transfer it to a bowl and cover it with water to let it soak (if using white rice, you can soak it for 1-2 hours, but this is optional; for brown rice you should soak it overnight). When it is done soaking rinse it one final time.
2) Soak in warm water the dried Shitake mushrooms for 1-2 hours. *I like to do this in a jar by adding the mushrooms along with the warm water and closing the lid or pressing them down with a smaller jar.
3) Drain the shitake Mushrooms, keep the liquid you drain, and chop the mushrooms into small cubes.
4) Wash and dice the fresh mushrooms of your choice
5) Peel and dice the onions
6) Start by heating up a pan with about ¼-1/3 cup of the liquid of your choice.
7) Add in the onions and sauté them, let them simmer with a closed lid until they become translucent, add more liquid as needed to deglaze the pan.
8) After about 10 minutes add the fresh mushrooms along with the shitake mushrooms into the pan and sauté, add another 1/4-1/3 cup of liquid and let it simmer for about 5-10 minutes.
9) Next add in the rice and mix it in with the mushrooms and onions. Add in another 2 ½-3 cups of liquid, close the lid and let it cook for 25-30 minutes. First by bringing it to a boil and then on low heat.
10)Once the rice is cook, add in the coconut milk, nutritional yeast, salt and pepper, mix it well, turn of the heat, close the lid and let it sit a few more minutes to let all the flavors absorb.
11)Finally, it is time to serve the Risotto and enjoy!
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