Rich Mushroom Risotto
Ingredients
4 cups chopped Mushrooms of your choice (white, brown, portobello)
1/2 cup dried Porcini Mushrooms
1 large Onion, chopped finely
4 cloves Garlic
1 cup Risotto Rice
1/2 cup White Wine (optional)
1 litre Chicken Bone Broth
1 1/2 cups Boiling Water
1/4 cup Nut Milk
1/4 cup Nutritional Yeast
2 tsp Ghee
Olive Oil
Salt & Pepper
Instructions
- Add 3 tbsp olive oil to a large fry pan with the onion and cook until soft.
- In the meantime add the boiling water to the porcini and allow to sit for 10 mins.
- Next add the mushrooms and crushed garlic to the pan with a good pinch of salt and cracked black pepper.
- Once mushrooms are cooked add the rice and wine and cook until there is no liquid left and alcohol is cooked off.
- Next add the stock, a cup at a time stirring as you go.
- Drain and squeeze the porcini keeping the water aside.
- Chop porcini finely and add to the risotto with the nutritional yeast.
- Add the porcini broth with the chicken broth to the rice and allow to absorb.
- Once chicken and porcini broths are absorbed, add the nut milk and allow to absorb too.
- Before serving season again to your yeasts and add the ghee (optional). Enjoy!!