Creamy, nutty Wild Mushroom Risotto, slow-cooked with porcini and wild mushrooms in wine, and infused with aromatic oregano and thyme.
Take a bite and transport yourself to a culinary paradise.
This vegan dish is a game-changer. With our Wild Mushroom Risotto, you’ll be whipping up a delicious, satisfying meal in no time.
Make this when:
- You’re short on time but craving a hearty meal after a marathon Board Games Day
- You’ve had a tough day at the office and want a quick dish to enjoy as you relax on the sofa
- You want to treat your bestie to something special during a cosy catch-up
This recipe was inspired by my Italian friend’s delightful take on classic risotto, which he shared with me during a visit to Lisbon. His passion for Italian cuisine sparked my own love for the art of cooking, and I’m excited to share this recipe with you.
To make this dish truly special, I use Vialone Nano rice, a short-grain Italian variety that retains its shape and adds a creamy texture. Arborio rice also works well. I also use a mix of porcini, oyster, and shiitake mushrooms, which not only add flavour but also make this dish nutritious, as shiitake mushrooms are a great source of iron.
Enjoy this vegan take on a classic Italian dish, perfect for a satisfying and flavourful meal.
What equipment to use
For this recipe, I suggest:
Blender
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 375g Vialone Nano risotto rice (or Arborio, if unavailable)
- 250g mushrooms (chestnut, shiitake, oyster or girolle(chanterelles))
- 15g of dried porcini mushrooms
- 1100ml hot filtered water
- 2 tbsp olive oil
- 1 shallot, chopped
- 3 garlic cloves, chopped
- 1tbs oregano
- Few sprigs of thyme
- 270ml vegan dry white wine
- ½ lemon, juice
- Season to taste
Instructions
- Soak the porcini mushrooms in filtered water for about 30 minutes. Place in a blender and whizz till liquidated. Set to one side.
- Heat a large non-stick pan with oil. Once hot, toss in the shallot and
- sauté until translucent. Add in the garlic and rice. Coat in oil. Use a spatula.
- Pour in the wine. Add in the oregano and thyme. Stir regularly and simmer over a gentle heat until the liquid is absorbed.
- Ladle in the stock a little at a time until absorbed. Continue adding the stock, until the rice is tender and a little stock remains. This process will take about 20 minutes.
- When the risotto is almost done switch off the heat. Stir in the mushrooms. Season with salt and pepper. Place lid on top and leave to rest for a few minutes.
- Serve the risotto. Drizzle over the lemon juice just before serving. Add, optionally, cold oil drizzled and grated vegan cheese, if needed.
2 comments
[…] Chilli and Mushroom Risotto (theedwarddanielethiveganblog.wordpress.com) […]
Thank you Miss Herb. Terrific too see what you are doing.