Ingrédients
- 1 x 30g pack Merchant Gourmet Dried Porcini Mushrooms
- 50g plant-based butter
- 1 onion
- 2 garlic cloves
- 1 large pack chestnut mushrooms
- A few sprigs of fresh thyme, leaves picked off
- 300g risotto rice
- 100ml white wine
- 500ml vegetable stock
- Vegan parmesan
- Fresh parsley
Méthode
- Boil water and pour over Dried Porcini Mushrooms just enough to cover, leave to soak
- In a wide saucepan, melt 50g of plant-based butter.
- Fry chopped onions with a pinch of salt until softening then add crushed garlic and sliced mushrooms. Cook until golden brown.
- Drain the soaked Porcini Mushrooms, keeping the soaking liquid, and add to the pan along with the thyme leaves and risotto rice.
- Mix well and cook for a few minutes then add white wine and reduce by half.
- Add the mushroom soaking liquid to the vegetable stock, being careful to leave any sediment behind then add a ladle at a time to the risotto, cooking each addition until absorbed.
- Season to taste and check the rice is cooked and creamy, if still too al dente, add more vegetable stock.
- Top with a vegan parmesan alternative if desired and a good sprinkling of freshly chopped parsley.
Good to know!
Serve with a fresh, lemony salad or wilted greens.
