A simply delicious vegetarian mushroom risotto recipe made with mushrooms and onions - and a twist - truly delicacy and truly simple to prepare.
I made this Mushroom Risotto recipe for my family recently - I always thought that Risotto was so difficult to make - but it really isn't hard. This recipe was inspired by the most delicious risotto I have ever tasted that was made for me in Florence, Italy. Ah, what a beautiful city! What a beautiful country! And what a wonderful holiday for Hubbie and me! We sat in a teeny-tiny restaurant - there could not have been more that 6 tables - and I asked if the risotto was purely vegetarian - the chef came out and asked what I would eat and what I wouldn't and then returned 20 minutes later with a gorgeous, aromatic, certainly not dietetic, delicious risotto. It was made with truffles - wow - what an amazing flavour! I didn't happen to have any on hand when I cooked this Mushroom Risotto Recipe :-) but this is good too - my kids loved it. You can try adding truffle oil if you like - I am certain it will be absolutely delicious in this dish.
about two cups mushrooms - all types - any kind - washed well and roughly chopped
1 onion, chopped
1/4 cup olive oil
4 1/2 cups hot vegetable broth OR hot (boiled) water with one bullion cube
1 1/2 cup arborio rice (I have also used sushi rice for this and works just as well)
1/4 cup red vermouth
1/4 cup Ouzo* OR Arak* OR white vermouth
1 tsp dried marjoram
salt and pepper to tase
OPTIONAL - 1/2 cup grated Parmesan cheese (for vegetarian version)
OPTIONAL - 1/2 cup soy milk (for vegan version)
In a large, wide pan or pot, saute the roughly chopped mushrooms in 2 tbsp olive oil and cook until they release their liquid. Remove the mushrooms to a bowl and set aside.
Now, add 2 more tbsp of olive oil to the pan and saute the chopped onion. Once the onions are soft, add the rice and toast the grains for about 1 minute.
Add the red vermouth (you can use red wine if you prefer) and 1 cup of the hot liquid. Simmer until all the liquid is absorbed. Stir.
Add one more cup of the liquid. Simmer until all the liquid is absorbed. Stir.
Add another cup of liquid - Simmer until all the liquid is absorbed. (Are you seeing a pattern here?) Stir.
Keep this up until all the liquid is added and absorbed. Stir.
Now add the remaining booze - be it wine, Ouzo, Arak or white vermouth and simmer until all the liquid is absorbed. Keep stirring!
Remove the risotto from the heat. The rice should be cooked, with a creamy texture and very fragrant aroma. Add 2 more tbsp of olive oil, the marjoram and stir in the mushrooms.
If you wish to add Parmesan cheese - now is the time. And if you choose to add soy milk instead - now is the time.
Yum, yum, yum - serve this hot and I promise - it will be a hit!
And if you drizzle in a teeny bit of truffle oil right before serving - well - this will be a total knock-out dish!
* Ouzo - is an anise-flavoured aperitif that is widely consumed in Greece and Cyprus. (from Wikipedia)
*Arak - is also an anise-flavoured alcoholic drink much like Ouzo but this is the mid-east version widely consumed in Iraq, Lebanon, Syria and Jordan. (from Wikipedia)
Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.
I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
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