Vegan mushroom risotto

Ingredients

• Carnaroli rice320 g
• Fresh or frozen porcini mushrooms300 g
• Vegetable broth (celery, carrot, onion)1.2 l
• Shallot1 (approx. 40 g)
• Dry white wine60 ml
• Nutritional yeast flakes10 g
• Extra virgin olive oil45 ml
• Fine salt4 g
• Garlic1 clove
• Fresh parsley5 g
• Ground black pepperto taste

Allergens

Celery, Sulphites

Method

1. Clean the porcini mushrooms by removing any soil and cut them into regular slices or cubes.
2. In a pan, heat 15 ml of oil with a whole garlic clove; sauté the mushrooms over high heat for 5 minutes, salt lightly, and set aside.
3. Finely chop the shallot and sauté it in a risotto pot with 15 ml of oil and a tablespoon of broth until translucent.
4. Add the rice and toast over medium heat for about 3 minutes, until the grains are translucent and hot to the touch.
5. Deglaze with white wine and allow the alcohol to evaporate completely until the wine smell disappears.
6. Begin adding the boiling broth one ladle at a time, just covering the rice and stirring regularly to encourage starch release.
7. Halfway through cooking (about 8-9 minutes), add the previously sautéed mushrooms (reserve some for garnish).
8. Cook the rice until 'al dente' (usually 16-18 minutes in total), adjusting salt and pepper as needed.
9. Turn off the heat and perform the 'mantecatura' by adding the remaining 15 ml of oil and the nutritional yeast; stir vigorously to create a creamy emulsion.
10. Cover the pot and let the risotto rest for 1-2 minutes before serving with freshly chopped parsley.