🍄 Vegan Creamy Mushroom Risotto 🍄

Preparation time: Soak Cashews overnight

Cooking time : 45 minutes -1 hour

Serves 5 people with 150 gr. per person

Ingredients

1 Large Onion cut in little dice

3 Garlic cloves sliced

1/4 cup of Olive oil coat bottom of pan (My little tip is to use truffle oil )

300-500 gr. of mushrooms you can used dried, canned, or fresh.

(I recommend using a variety of mushrooms because its prettier and tastier. In this recipe I used, fresh Champignons de Paris, fresh King Oyster, Dried Bolets and canned Chanterelles!)

750 gr. of Risotto Arborio Rice approx 3 cups (important to use arborio rice and not basmati or jasmine rice if you do not use Arborio Rice your rice will be soggy and no buddy wants soggy rice…)

1.5 cups of soaked overnight Cashews

Once they have been soaked blend it with

1 tbsp Garlic Powder,

1 tbsp onion powder

1/2 cup of plant based milk

(if the paste is too thick add a dash of plant based milk make sure its well blended.)

(This is going to be your Parmeggiano substitute I call this mix Vegan Cream)

1 cup of white wine you can also use Cider, Beer or Apple Juice.

1 handful of Parsley chopped

2 Tbsp Salt

🍄Grate thinly 1 lemon’s rinds if you want to give your risotto some lemony flavours

🍄The rule for rsotto is 1 part rice 2 parts liquid ( a total of 6 cups of liquid if you have 3 cups of rice)

🍄4 cups of boiling water (you can add 3 cubes of broth in your boiling water, if you add broth it is salty so you will not need to add salt I use one or the other depends in what mood I am…

🍄The reason why its 4 cups and not 6 is because you will have approximately 1 cup of Vegan Cream and 1 cup of white wine to add which gives us a total of 6 cups of liquid).

On high heat

1. Fry your onion and garlic for 3 minutes

2. Add your mushrooms and drizzle some more olive oil or truffle oil

3. Cook for 3 more minutes you want your mushrooms to give them a bit of a tan!

4. Add your Arborio Rice and keep mixing.

5. At this stage you need to stir constantly so that the rice does not burn on the bottom of the pan. One of the key secrets to making a nice Risotto is the stirring...I like to Whisper some love words to my Risotto I think it makes it taste better :)

6. After 5 minutes add your liquids, first the wine, then your Vegan Cream and finally your 2 parts liquid ( aka 4 cups of boiling water)

7. Add your chopped Parsley, Lemon Rinds, & Salt (hold the salt if using broth)

8. Let everything cook on high heat for 15 minutes watch the risotto absorb its liquids and start to bubble....

9. Stir regularly and then drop the temperature down to low and put your pans lid. Let it cook till the grains are not under cooked but not over cooked!

10. Add some fresh Parsley and Lemon rinds when serving!

🍅Tomato Mushroom Risotto

🍅Add 500gr of halved cherry tomatoes ( fry them at the same time as you're mushrooms, & 2 tbsp tomato paste).

🍅I like using basil for this recipe and parsley for the other. A little goes a long way you don’t want it to overpower your Mushroom flavour.

🍅I rarely use broth because it tends to overpower the vegetable so just be aware of this little fact when using broth…

Let me know how it goes if you try it out!

❤️Made with Lots Love

🌈Your Hibiscus Kook