speedvegan

Risotto Milanese with Portabello Mushrooms, originally uploaded by speedvegan.

I modified this recipe from a cookbook Geoff gave me for my birthday this year.

4 cups vegetable stock
1 cup water
1 1/2 tbsp non-hydrogenated vegan margarine
1 tbsp olive oil
1/2 large yellow onion, chopped
3 portabello mushroom caps
1 1/2 cups arborio rice
1/2 tsp crumbled saffron threads
1/2 cup white wine
freshly ground black pepper (to taste)

1. In a saucepan, bring broth and water to a low simmer.

2. In another large saucepan, saute the onions and potabello mushrooms in margarine and olive oil over medium-high heat for about 10 minutes or until onions are translucent. Set aside.

3. Place rice and saffron in the same saucepan (now empty). Add the wine and cook, stirring constantly, until it is absorbed.

4. Ladle in the simmering broth 1 cup at a time, stirring frequently to prevent rice from sticking to the bottom of the saucepan. Allow rice to absorb the broth before adding more.

5. Continue to cook rice until it is al dente, roughly 20 minutes. Stir in the mushroom mixture and fresh ground pepper. Serve immediately.

It was SO delicious. I can’t wait to experiment with this dish !