Recipe by Mayumi Tavalero
A rich and earthy risotto with lots of umami is achieved by using dried mushrooms. This risotto makes a great main dish. Pair it with any of Foodom's delicious salad options to make it complete. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).
Arborio rice
dried porcini mushroom
dry white wine
extra virgin olive oil
freshly ground black pepper
Italian parsley
Kosher salt
low sodium vegetable stock
Parmesan cheese
unsalted butter
yellow onion
If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.
Personally, I have had better risotto but I do understand this was a vegan recipe. It was a little dry after letting it sit and reheating with extra vegetable stock but that is probably to be expected with Risotto