Creamy Wild Mushroom Risotto
 
 
I've made this risotto several times now, and I swear we love it more each time. Sure, there's a little prep work involved, as well as some constant stirring, but I promise you, it's worth it. You can even read a book while you make this. Seriously. Have a book handy because you might as well get some reading done as you stir. (A glass of wine wouldn't hurt either).
Author:
Serves: 6
Ingredients
  • ¾-oz pkg. dried shiitake mushrooms
  • ¾-oz pkg. dried porcini mushrooms
  • 3 C vegetable broth
  • 3 C fresh spinach, chopped
  • ⅛-1/4 C lemon juice
  • ½ tsp salt
  • ½ large onion, chopped small (about 1 C)
  • 2 cloves garlic, minced
  • 2 Tbs olive oil, divided
  • 16-oz cremini mushrooms
  • 1-1/2 tsp thyme
  • 1 C Arborio rice
  • ½ C white cooking wine
  • 1-1/2 Tbs Earth Balance margarine
  • ⅛ C nutritional yeast
  • ½ tsp black pepper
Directions
  1. To begin, soak the shiitake and porcini in very hot water for about 30 minutes. Once re-hydrated, drain, wash, and chop the mushrooms up small; set aside.
  2. In a medium bowl, combine the spinach, lemon juice and salt; set aside as well.
  3. In a medium saucepan, heat 1 Tbs of olive oil and add the garlic. Cook 2 minutes over medium heat, then add the onion. Saute until softened, about 10 minutes. Add the cremini, shiitake, and porcini mushrooms and cook 10-12 minutes, or until they have cooked down. Add the thyme, Arborio rice, and remaining olive oil.
  4. Combine the rice well in the pan and cook 3-4 minutes.
  5. Stir in the wine and cook 5 minutes, or until all of the liquid has been absorbed.
  6. Add about ½ C of the broth and stir constantly until completely absorbed; repeat, adding only a ½ C of broth at a time. It will take about 20-30 minutes. (Good time to have a book handy). Next, stir in the spinach mixture and cook 2-3 minutes, or until the spinach has cooked down.
  7. Stir in the Earth Balance, nutritional yeast, and black pepper. Enjoy! (This is great with some oven-roasted asparagus and garlic toast.)
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/01/09/creamy-wild-mushroom-risotto/