Wild Mushroom Risotto

Last winter, I made a vegan risotto and fell in love with the rich creamy dish. This fall, I decided to make a version using wild mushrooms. I love mushrooms because of the deep umami flavor they bring to recipes. This risotto turned out to be rich, complex, and warming. Perfect for the changing weather.

Wild Mushroom Risotto

Ingredients:

.75 oz dried forest or wild mushrooms
8 cups water

1 tbsp olive oil
1 tbsp vegan margarine
1/2 onion, diced

6 oz button mushrooms, sliced
1 clove garlic, minced
pinch of thyme

2 cups short grain brown rice
1 cup red wine (I used Pinot Noir)

3 tbsp nutritional yeast
1 tbsp soy sauce
1 tsp balsamic vinegar
1 tbsp vegan boullion

salt and pepper to taste

Directions:

Cover the dried mushrooms with the 8 cups of water in a medium sized saucepan and heat over medium to bring to a slow boil.

While your dried mushrooms are simmering, heat the olive oil and margarine in a large pot over medium heat. Add the diced onion, and let the onion caramelize for about 20 minutes. Stir occasionally.

Once the onions have browned, add the sliced button mushrooms, garlic, and a pinch of ground thyme. Stir for two minutes, and then add the rice. Stir the rice and let it heat through and begin to turn opaque. Add the cup of red wine and let it evaporate completely.

Then remove the dried mushrooms from the broth with a slotted spoon, and set aside. Add the mushroom broth to the rice 1 cup at a time, stirring frequently. When the cup of broth has evaporated, add another. Dice the forrest mushrooms, and add them to the pot as well. Continue adding broth and stirring until the rice has cooked through (if you run out of mushroom broth, begin to add hot water). This takes a long time, plan for a couple of hours.

Once the rice has cooked through, add the nutritional yeast, soy sauce, vinegar and boullion. Stir to incorporate the seasonings, taste and then add salt and pepper to your liking.

For 6 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 479 g

Amount Per Serving

Calories  381 Calories from Fat  73

% Daily Value*

Total Fat  8.1g 12%

Saturated Fat  1.5g 8%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  1200mg 50%

Potassium  728mg 21%

Total Carbohydrates  55.1g 18%

Dietary Fiber  4.0g 16%

Sugars  2.2g

Protein  14.9g

Vitamin A 2% • Vitamin C 3% Calcium 5% • Iron 22%

Nutrition Grade B-

* Based on a 2000 calorie diet