15 August, 2016
Mushroom Risotto
The lighter, vegan option

Delizioso! This Italian dish features dried porcini mushrooms, which are so fragrant that only simple seasoning is needed. Recreate the popular restaurant favourite and impress your friends and family.

Farm Style Dried Porcini Mushroom Risotto
Vegan, House Special, Serves 2

500g risotto rice
520ml vegetable broth
30g dried porcini mushroom
½ onion, chopped
3tsp garlic, minced
½ tsp ground pepper
1tbs olive oil
1tsp brandy
Pinch of salt
Truffle oil, to taste

Soak the dried porcini mushrooms in vegetable broth until softened. Drain the mushrooms and set aside the broth.
Add olive oil to a heated frying pan. Sauté the onion and garlic until aromatic. Add in the risotto rice and stir-fry. Add brandy for flavour.
Add some vegetable broth. When the broth almost dries up, add some more broth and keep stirring. Repeat the step for about 30 minutes.
Add the dried porcini mushrooms and stir-fry. Season with salt to taste. Sprinkle with ground pepper and truffle oil and serve.

Cooking Tips:
Risotto rice should not be cooked for too long or else they will become too sticky. It should also be consumed as soon as possible.

Green Monday’s “Green It Yourself” Community Programme aims to empower the community to practice green eating habits. Join us next Monday for more vegetarian recipes.

Source: Green Monday Jockey Club “Green It Yourself (GIY)” Programme

By: Ecozine Staff


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