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: Epicurean Vegan
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
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.
In a medium bowl, combine the spinach, lemon juice and salt; set aside as well.
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.
Combine the rice well in the pan and cook 3-4 minutes.
Stir in the wine and cook 5 minutes, or until all of the liquid has been absorbed.
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.
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/