a catalog of ordinary and extraordinary vegan foods
woah, what a masterpiece!!!
The colors! The colors! It has been way too long since I made risotto.
How did you make that?? Its so pretty!
Gorgeous! I hope it tasted as good as it looked!
wow an eye opener!. Never imagined vegan food looking so yummy!
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.
Looks good, made me hungry. I'm going for a hamburger.
By popular demand! The recipe! Courtesy of Vegetarian Planet by Didi Emmons.Saffron Risotto with MushroomsRisotto1 Tbs olive oil1 cup minced onion1 garlic clove, minced1/2 cup dry white wine1 cup uncooked Arborio rice1/2 tsp. salt1 large pinch saffron threads2 2/3 -3 cups water or veggie stock kept at a slow simmer on the stovesalt and freshly ground black pepper to tasteMushroom Moat1 Tbs. margarine1 Tbs. olive, canola or corn oil2 large garlic cloves minced4 cups chopped white button, portobello or shitake mushrooms1 red bell peper, seeded and chopped fine1/4 cup sherrysalt and freshly ground pepper to tasteGarnish: parsley1. 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.
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