Tuesday, February 06, 2007

Mushroom risotto

9 comments:

Linda said...

woah, what a masterpiece!!!

bazu said...

The colors! The colors! It has been way too long since I made risotto.

jess (of Get Sconed!) said...

Gorgeous.

Anonymous said...

How did you make that?? Its so pretty!

Melody said...

Gorgeous! I hope it tasted as good as it looked!

Joe said...

wow an eye opener!. Never imagined vegan food looking so yummy!

FewClues said...

So here I am - an inept man now drooling all over my chest wanting that Mushroom Risotto and not having a clue as to how its made. This seems to be a massive conspiracy by "what do vegans eat?" to make me suffer. I should never check in here because I can never make anything without a step by step recipe.

Anonymous said...

Looks good, made me hungry. I'm going for a hamburger.

Renate said...

By popular demand! The recipe! Courtesy of Vegetarian Planet by Didi Emmons.

Saffron Risotto with Mushrooms

Risotto
1 Tbs olive oil
1 cup minced onion
1 garlic clove, minced
1/2 cup dry white wine
1 cup uncooked Arborio rice
1/2 tsp. salt
1 large pinch saffron threads

2 2/3 -3 cups water or veggie stock kept at a slow simmer on the stove
salt and freshly ground black pepper to taste

Mushroom Moat
1 Tbs. margarine
1 Tbs. olive, canola or corn oil
2 large garlic cloves minced
4 cups chopped white button, portobello or shitake mushrooms
1 red bell peper, seeded and chopped fine
1/4 cup sherry
salt and freshly ground pepper to taste

Garnish: parsley

1. Heat 1 Tbs olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally until they have softened. (about 5 min.) Add the Arborio rice, and the salt and stir for one min. Add the wine, the saffron and 1/2 cup of the simmering water or stock. Cook, stirring often, until the liquid is completely absorbed, then add 1/2 cup more water or stock. Continue adding liquid in this manner, waiting for it to be absorbed (but continuing to stir often) before adding more, until all of the water or stock is used. Continue cooking the rice until it is tender but still slightly chewy, (about 18 to 20 min.) then stir in the salt and pepper. [note: I didn't have to cook it that long.]

2. If possible, prepare the mushrooms while the rice is cooking: Melt margarine and oil in a large skillet over med. heat. Add garlic and let butter and oil bubble for 15 sec. Add the mushrooms and red pepper and stir. Cook the mushrooms for 7 min. stirring frequently. (the mushrooms will seem dry after a few minutes, but will release more moisture toward the end of the time.) Add the sherry, and let the mixture boil until the sherry is reduced by half. Season w/ salt and pepper.

3. Divide the risotto among 4 plates and spoon the mushrooms around each mound. Sprinkle w/ parsley.