Chili Wild Mushroom Risotto

by Edward Daniel
Caption of Chili Wild Mushroom Risotto. Image by Edward Daniel (c).

This Chili Wild Mushroom Risotto is one of my regular go-to dish particularly if I have guests that drop by. While Porcini mushrooms give the dish a woody texture, I use a handful of Oyster and Shiitake too. Shiitake Mushrooms are a source of iron.

Caption of Chili Wild Mushroom Risotto. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 10g of dried porcini mushrooms
  • 1.2 litres hot filtered water
  • 3 tbsp olive oil
  • 2 shallots chopped
  • 2 garlic cloves, chopped
  • 250g chestnut mushrooms
  • Few sprigs of thyme
  • 1tbs oregano
  • 500g arborio rice
  • 350ml vegan dry white wine
  • 50g shiitake mushrooms
  • 50g oyster mushrooms
  • 1 red chili, finely chopped
  • salt and black pepper to taste

Instructions

  1. Soak the porcini mushrooms in 1.2 litres of hot water for about 30 minutes. Set the porcini mushrooms aside. The remaining water can be used as a stock.
  2. Heat the oil in a large, non-stick saucepan. Add the shallots and garlic. Allow the shallots to soften.
  3. Add in the mushroom and allow the mushrooms to reduce in size.
  4. Stir in the rice and coat in the oil. Pour in the wine. Add the oregano and thyme. Stir regularly and simmer over a gentle heat until the liquid is absorbed.
  5. Ladle in the stock. Stir and simmer, until the liquid is absorbed. Continue adding the stock, until the rice is tender. This process will take about 30 minutes.
  6. When the risotto is almost done switch off the heat. Stir in the porcini mushrooms. Season with salt and pepper. Place lid on top and leave to rest of a couple of minutes.
  7. Serve the risotto with cold oil drizzled and grated vegan cheese. Add chili to suit on top too to suit.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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2 comments

Shiitake Mushrooms: Champion of the Immune System | Miss Herb 21 July 2013 - 02:21

[…] Chilli and Mushroom Risotto (theedwarddanielethiveganblog.wordpress.com) […]

Reply
theedwarddanielethiveganblog 22 July 2013 - 16:41

Thank you Miss Herb. Terrific too see what you are doing.

Reply

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