Wednesday, May 18, 2011

Vegan Risotto - Success!

This week, I am cooking up a selection of recipes from Vegan with a Vengeance a cook book by Isa Chandra Moskowitz. She is also the author of Veganomicon, a book which I use all the time and consider one of my most useful tools in figuring out the art of vegan cooking.

Starting off the week, I was planning for two recipes. Unfortunately, I can't find my agar agar, so I just have one for now. as usual, I took a few liberties in the recipe based on what I had, but I kept pretty true to the book this time since my last attempt at risotto was ho hum - See here for my first attempt

So here is the recipe:

Sun dried Tomato and Mushroom Risotto
  • 6 cups of veggie broth - Make your own - Click here!
  • 1 cup of shitake mushrooms (recipe called for dried, I used fresh)
  • 3 Tbsp olive oil
  • 2-3 cups of cremini mushrooms, sliced
  • 1/4 cup of sun dried tomatoes
  • 1 cup of shallots, chopped
  • 2 cloves of garlic, minced
  • 1 Tbsp fresh thyme, minced
  • 2 tsp fresh rosemary, minced
  • 1/2 tsp fresh nutmeg, ground
  • 1 1/2 cups of aborio (or other short grain) rice
  • Salt and Pepper
  • Nutrition yeast (not in the recipe, but I added it)
  • Black truffle oil (I didn't have this, but I bet it'd be good!)
First things first, if you are going to use you're own broth, make it the day before (or a few days before) so that you are now cooking all day. Prep all the ingredients and get two pots: one for the broth and one for the risotto. Pour the veggie broth into one of the pots and bring to a simmer. If you have dried shitake mushrooms, put them in the broth to rehydrate. Remove and let cool then coarsely chop them.

Next, add the oil to the pot for the risotto. Add the shallots and cool for about five minutes. Add the cremini mushrooms and the sun-dried tomato and cook for seven more minutes or until the moisture is rehydrated in the pan. Now add in the shitake mushrooms, garlic, thyme, rosemary, and nutmeg and a pinch of salt and cook for a few more minutes. Add in the rice and stir really well to combine or about two minutes.

Now, get the music or a good podcast on because you are going to be stuck in the kitchen for a bit. Start ladling in the broth, one ladle or cup at a time. Stir until it is almost all dissolved (the book says that takes about 5-6 minutes) and then add another ladle. Repeat until all the broth is absorbed. This should take about 30 minutes, and mine was just over that.

Serve with the truffle oil or stir in about an 1/8 cup of nutritional yeast.

I served mine with BBQ tofu and some steamed collards. You know, this recipe is really similar to my last risotto recipe, yet so different. I guess it is the difference between my recipe experiments and a professional. Using a homemade broth I think was a really good move. In fact, if you use a store-bought broth, you may want to consider using 4 cups broth and two cups water. I would be worried that it would be too salty otherwise. Use your best judgement.

As for the recipe, this was an easy to follow and tasty recipe. It has such an earthy taste with all the mushrooms, I think my only change next time might be to add some carrot and celery with the onions. I think that would had a bit of depth and a bit of colour.

If anyone out there tries this with the truffle oil, let me know what you think? I may have to go splurge for some if it is worth it! Isa promises that it is.

1 comment:

  1. Hah I didn't even notice you taking the picture. This was a great meal and very kid-friendly!