Recipe: Oishi Wild Mushroom Risotto For Vegan's Friend

Wild Mushroom Risotto.

You can Have Wild Mushroom Risotto using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Wild Mushroom Risotto

1. What You needis 250 g of Arborio risotto rice,.
2. It's 220 g of fresh mushrooms, of your choice chopped,.
3. It's Half of a handful dried porchini mushrooms,.
4. It's 1 of small red onion, chopped,.
5. What You needis 1 dash of malt vinegar,.
6. Lets Go Prepare 1 of good glug dry Vermouth,.
7. Lets Go Prepare 2 cloves of garlic, sliced finely,.
8. It's 1 litre of vegetable stock, (made with boiling water),.
9. What You needis 1 handful of chopped fresh parsley,.
10. Lets Go Prepare 2 tbsp of olive oil,.
11. It's 1 of heaped tbsp half fat creme fraiche, or a glug of whole milk,.
12. Lets Go Prepare of Grated quality Parmigianino Reggiano cheese, to serve,.
13. It's of Salt and pepper to season.

Wild Mushroom Risotto instructions

1. Add the oil to a large saucepan over a medium heat. Add the chopped onions and a drizzle of malt vinegar and fry until translucent and soft. Next add in the chopped garlic and fry for a further minute then add in the fresh mushrooms. Season well with salt and pepper and stir..
2. Next add in all the dried porchini plus a good dash of dry Vermouth and stir, cook for a minute or two. Add in the rice and cook for around 2 minutes, continually stirring so it doesn't catch then pour in half the vegetable stock and bring to a simmer..
3. Now keep an eye on it and stir quite regularly, as soon as the stock gets low and has almost evaporated off, add in a couple more ladles of stock, then stir through. You'll need to repeat this process until the risotto becomes creamier and thickens up. You may need to turn down the heat a smidge if the stock evaporates too quickly..
4. Add in the fresh parsley and stir though to wilt it down. Season with more salt and pepper to taste. Right at the end of cooking, add in the crème fraiche or milk and stir through to make the sauce creamier still. Once the risotto has a creamy thick yet glossy appearance, and the rice has a nice gentle bite to it remove from the heat..
5. Serve up and grate over the cheese, to make extra special add some shavings of truffle. ;) Enjoy!.