Quick Mushroom Risotto Recipe
06-11-2015
Author: Blog Editor in Diet for a Tiny House
RV Cooking
One of my favorite dishes is mushroom risotto. This blend of fresh or reconstituted dried mushrooms, broth, white wine, parmesan cheese and creamy cooked arborio rice, is as close as I get to food heaven. But actually MAKING IT MYSELF always seemed too complicated because of all the solid stirring (a half hour straight if you do it the classic Italian way). Then I found this recipe and adapted it.
Here’s how to make mushroom risotto a lot faster and it’s just as good as the time-consuming method. This risotto can be made in a fraction of the time using two pots my tiny Airstream kitchen. Oh joy!
For this recipe I used dehydrated shitake mushrooms purchased at Costco a few months ago but you can use any dehydrated mushrooms from the produce aisle in your grocery store. You can also use fresh mushrooms, but the advantage of the dehydrated mushrooms is the liquid produced when rehydrating them. That supplements the broth.
Accompanied by a quick saute of asparagus and spring snap peas with lemon, fresh from this weekend’s shopping spree at the St. Paul Farmer’s Market, this was delicious and fast dinner!
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Quick Mushroom Risotto
Serves 4
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Ingredients
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1 - If using dehydrated mushrooms, cover them with boiling water in a medium-sized saucepan and put on the lid. Wait about 10 minutes for them to rehydrate. Chop them up on a cutting board and reserve liquid they were cooked in. If using fresh mushrooms, wash them off and slice thinly.
2 - In the same pot, now put five cups of broth (if you used dehydrated mushrooms add the soaking liquid into the five-cup total) and all the water. Heat to a low simmer.
3 - Mince onion and garlic.
4 - In a larger soup pot, melt 2 tablespoons of Earth Balance spread or butter over medium heat and saute onions and garlic until translucent, about 5 minutes.
5 - Add all the rice, stirring to distribute well, until rice grains start to become translucent, about 5 minutes.
6 - Add mushrooms, mixing in well, and then add the white wine. Keep stirring mixture until the wine is absorbed by the rice, about 5 minutes. Then add 5 cups of broth to the pot, bring to a boil, cover and simmer. Turn heat down to medium-low. Check the rice a couple of times over the next 10 minutes and stir a few times, replacing the lid. The rice should be al dente in about 15-20 minutes.
7 - Lift off the lid and add another cup of hot broth. Keep stirring until the mixture becomes creamy, about 3 minutes.
8 - Fold the parmesan cheese into the mixture. Cover with lid and let sit until ready to serve. When it’s time to serve, add salt and pepper to taste, the other two tablespoons of butter, a couple of teaspoons of soy sauce or Bragg’s Liquid Aminos seasoning, and mix well.
9 -Sprinkle with parsley and serve.
This was inspired by a recipe in The Complete Vegetarian Cookbook by America’s Test Kitchen.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
One of my favorite dishes is mushroom risotto. This blend of fresh or reconstituted dried mushrooms, broth, white wine, parmesan cheese and creamy cooked arborio rice, is as close as I get to food heaven. But actually MAKING IT MYSELF always seemed too complicated because of all the solid stirring (a half hour straight if you do it the classic Italian way). Then I found this recipe and adapted it.
Here’s how to make mushroom risotto a lot faster and it’s just as good as the time-consuming method. This risotto can be made in a fraction of the time using two pots my tiny Airstream kitchen. Oh joy!
For this recipe I used dehydrated shitake mushrooms purchased at Costco a few months ago but you can use any dehydrated mushrooms from the produce aisle in your grocery store. You can also use fresh mushrooms, but the advantage of the dehydrated mushrooms is the liquid produced when rehydrating them. That supplements the broth.
Accompanied by a quick saute of asparagus and spring snap peas with lemon, fresh from this weekend’s shopping spree at the St. Paul Farmer’s Market, this was delicious and fast dinner!
----------------------------------
Quick Mushroom Risotto
Serves 4
----------------------------------
Ingredients
--------------
- 5 cups vegetable or mushroom broth (preferably a box of Pacific Organic Mushroom Broth sold in organic food stores and in Whole Foods -- or see my earlier column on making your own vegetable stock from kitchen scraps.
- 1 1/2 cups water
- 1 ounce dried mushrooms or 1 small box of white button mushrooms
- 1 large onion finely chopped
- 1 - 4 garlic cloves, chopped (use the pre-peeled bottled variety for convenience and to save time)
- 4 tablespoons Earth Balance Buttery Spread or butter
- salt and pepper
- 2 cups arborio rice
- 1 cup dry white wine
- 1 1/2 cups grated Parmesan or Romano cheese
- 2 tablespoons chopped parsley (optional)
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1 - If using dehydrated mushrooms, cover them with boiling water in a medium-sized saucepan and put on the lid. Wait about 10 minutes for them to rehydrate. Chop them up on a cutting board and reserve liquid they were cooked in. If using fresh mushrooms, wash them off and slice thinly.
2 - In the same pot, now put five cups of broth (if you used dehydrated mushrooms add the soaking liquid into the five-cup total) and all the water. Heat to a low simmer.
3 - Mince onion and garlic.
4 - In a larger soup pot, melt 2 tablespoons of Earth Balance spread or butter over medium heat and saute onions and garlic until translucent, about 5 minutes.
5 - Add all the rice, stirring to distribute well, until rice grains start to become translucent, about 5 minutes.
6 - Add mushrooms, mixing in well, and then add the white wine. Keep stirring mixture until the wine is absorbed by the rice, about 5 minutes. Then add 5 cups of broth to the pot, bring to a boil, cover and simmer. Turn heat down to medium-low. Check the rice a couple of times over the next 10 minutes and stir a few times, replacing the lid. The rice should be al dente in about 15-20 minutes.
7 - Lift off the lid and add another cup of hot broth. Keep stirring until the mixture becomes creamy, about 3 minutes.
8 - Fold the parmesan cheese into the mixture. Cover with lid and let sit until ready to serve. When it’s time to serve, add salt and pepper to taste, the other two tablespoons of butter, a couple of teaspoons of soy sauce or Bragg’s Liquid Aminos seasoning, and mix well.
9 -Sprinkle with parsley and serve.
This was inspired by a recipe in The Complete Vegetarian Cookbook by America’s Test Kitchen.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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