Mushroom and Sun-Dried Tomato Risotto
Serves 4
This recipe uses arborio rice, a rice that cooks to a creamy consistency around a creamy center. It's a bit labor-intensive because you have to stir almost constantly, but I think its worth the effort. This recipe comes from
Vegan With a Vengeance, by Isa Chandra Moskowitz, published by Marlowe & Company, page 186.
6 cups vegatable broth
1 cup dried shiitake mushrooms
3 tablespoons olive oil
1 cup finely chopped shallots
3 cups thinly sliced cremini mushrooms*
1/4 cup chopped sun-dried tomatoes
2 garlic cloves, minced
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1/2 teaspoon ground or freshly grated nutmeg
A few dashes freshly ground black pepper
1/2 teaspoon salt
1 1/2 cups arborio rice
A few drops black truffle oil
*Cremini mushrooms are baby portobellos or "baby bellos"
Bring the broth to a simmer in a medium-sized saucepan. Add the dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender. With a slotted spoon, transfer the shiitake mushrooms to a platter. When they are cool enough to handle, coarsely chop them. Cover the broth and keep warm over very low heat.
In a medium-sized saucepan over medium heat, saute the shallots for about 5 minutes. Add the cremini mushrooms (baby bellos) and the sundried tomatoes. Cook until the creminis are tender and most of their moisture has been released, about 7 minutes. Add the garlic, shiitakes, thyme, rosemary, nutmeg, pepper, and salt. Saute for another 3 minutes.
Add the rice and stir for 2 minutes. Add 1 cup of broth. Stirring often, simmer until the broth is absorbed, about 6 minutes. Add another cup of broth, and simmer until the broth is absorbed, still stirring often. Continue to add broth by the cupfuls, cooking and stirring until the rice is tender and creamy and all the broth is absorbed. This should take about 30 minutes. Spoon onto plates, and drizzle a bit of black truffel oil on top, if you wish.
