Risotto pan or medium-large saucepan
Large skillet 10-inch or 12-inch, stainless steel or cast iron
For the mushroom water (optional)
- ¾ oz dried wild mushrooms
- 1 ½ cups hot water after soaking mushrooms, save water to add to broth below
For the Mushroom Risotto with Peas
- 6 cups vegetable broth or mushroom broth
- 2 tablespoons white miso paste
- 4 tablespoons extra-virgin olive oil divided
- ¾ pound mixed mushrooms, such as crimini and oyster cleaned as needed and torn or sliced into smaller pieces if thick (leave small wild mushrooms whole), or baby bella mushrooms
- ½ teaspoon fine sea salt optional, to taste
- 2 garlic cloves minced
- ½ cup shallot finely chopped
- 1 ½ cups arborio rice or carnaroli rice
- ½ cup dry white wine Pinot Grigio or Sauvignon Blanc
- 1 cup frozen peas
- 1 tablespoon vegan butter softened
- 1 tablespoon fresh thyme plus extra for garnish
- 2 tablespoons fresh parsley, chopped optional to stir in at the end
- 1 tablespoon lemon juice, fresh optional
- ½ cup vegan Parmesan cheese, divided grated
- ½ teaspoon black pepper freshly ground, at time of serving
To make the mushroom water (optional):
Soak dried wild mushrooms in 1 ½ cups hot water for one hour. Strain the hydrated mushrooms and reserve the mushroom liquid to add to the vegetable broth. Chop the hydrated mushrooms once cooled.
To make the Mushroom Risotto with Peas
Bring the stock to a simmer in a saucepan. Stir in white miso to make sure it is dissolved. Taste and adjust salt if necessary, and keep simmering at low heat.
Heat a large saucepan over medium heat to medium-low heat for 3 minutes. Add 2 tablespoons olive oil. When shimmering, add fresh mushrooms and saute until softened and browning at the edges, for 7 to 10 minutes. Then stir in garlic for 30 seconds. Set aside.
Heat a risotto pan on medium heat for 3 minutes. Add 2 tablespoons olive oil. When shimmering, add shallots and saute for 5 minutes until softened. Add arborio rice and stir constantly for 3 minutes. Add white wine and stir occasionally until it has almost all absorbed.
Add a ladle of stock. Stir often until broth is almost absorbed. Add another ladle of broth and continue cooking, stirring often and adding more broth when rice is almost dry, repeating this method for at least 15 minutes. Taste rice occasionally to check level of doneness; adjust salt if needed.
Continue adding broth to the risotto mixture, add the hydrated wild mushrooms, and stir occasionally for another 5 to 10 minutes. Rice should be tender all the way through but still al dente and creamy. Taste and adjust seasoning if needed..
Add the frozen peas, cooked mushrooms, butter, and thyme. Add another ladle of broth to risotto, and stir. Stir in parsley and lemon juice if desired. Stir in 1/4 cup of vegan Parmesan, and remove from heat. Serve immediately and season with freshly ground black pepper. Top with additional vegan Parmesan.
- Do not rinse arborio rice before adding it to the pot. You need high-starch rice to make risotto; do not use basmati or jasmine rice.
- Reserve leftover broth for leftover risotto, or use it to make soup.
- Refrigerate leftovers for 2 to 3 days. Let cool completely before transferring to an airtight glass container. Do not freeze risotto for best results.
- Reheat: Heat 1/2 cup to 1 cup of leftover broth or water in a medium saucepan over medium heat. Add the leftover risotto and stir occasionally, serving when it is hot.
Serving: 1servingCalories: 362.4kcalCarbohydrates: 51.8gProtein: 9gFat: 12.9gSaturated Fat: 2.4gSodium: 364mgFiber: 5.4gSugar: 5.8g