If there were two words to best describe this risotto, they would be "creamy" and "decadent." Combined with garlic, onion, and chopped mushrooms, the rice is simmered in white wine before the broth is added, infusing it with subtle notes of whatever variety you use and only adding to its complex layers of flavor. Finally, it's topped with whole sautéed mushrooms and a sprinkle of fresh parsley.
Champignon Mushroom Risotto [Vegan, Gluten-Free]
- 2.2 pounds Champignon mushrooms
- 2 cups, plus 1 1/2 teaspoons Arborio rice
- 2 small onions
- 2 garlic cloves
- 2 tablespoons oil
- 1/2 cup, plus 2 tablespoons dry white wine
- 5 1/4 cups vegetable broth
- 4-5 tablespoons nutritional yeast
- Salt and pepper, to taste
- 1/2 teaspoon dried rosemary
- Parsley, for garnish
- Clean the mushrooms, coarsely chop half of them and set the rest aside. Mince the onion and garlic.
- In a large saucepan, add oil, onions, garlic, and the chopped mushrooms. Sauté for about 2 minutes. Add the rice and stir to coat it in oil. Using the wine, deglaze the pan and bring to a boil. Add a good amount of broth and stir. Repeat this process for as long as the rice cooks (depends on the rice you use).
- Add nutritional yeast and season with salt and pepper to taste. You can add vegan butter if you like.
- In a separate pan, cook the whole mushrooms. Add oil to a pan and fry for about 5 minutes with salt, pepper, and rosemary.
- Divide the risotto into dishes, top with whole mushrooms, and garnish with parsley.