Transport your taste buds to Italy with this delectable Vegan Mushroom Risotto recipe! Each bite is a journey through the rustic kitchens of Italy, reimagined in a completely plant-based dish. Creamy and satisfying, this vegan delight is a true celebration of Italian cuisine without compromising on flavor.
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👇 Mushroom Risotto Recipe 👇
http://www.earthtorocco.com/recipes/mushroomrisotto
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00:00 Intro
00:56 Cook the Mushrooms
02:01 Toast the Rice
02:46 Cook the Rice
04:32 Finishing Touches
05:36 Buon Appetito!
[Laughter] B welcome back to another episode of Earth tooco today we’re going to make a classic Italian Dish which is going to be a mushroom risoto risoto originated in the north of Italy and is now enjoyed all over the world it’s a rice dish that has a super creamy and velvety texture
Commonly made with ingredients like onions wine mushrooms asparagus or whatever you want sometimes it’s even made with fruit I love using mushrooms in risoto because they give an earthy flavor and a hearty texture so let’s get started on this vegan version of a traditional dish the first thing we’re
Going to do is sauté our mushrooms cooking the mushrooms sep separately will help them maintain their flavor and texture so I’m going to put some olive oil in a Pot and I’m going to turn the heat on to medium high we’re going to let this heat up a little bit now that the oil is heated up we’ll add in the Mushrooms so we’re just going to let these go for about 5 minutes So our mushrooms are almost done and I know that because the white part has turned kind of brown I’m going to add a little bit of ground Thyme that’s going to help to bring out the earthy flavor and the mushrooms and we’ll add a pinch of Salt so now we’ll set the mushrooms Aside I’ve kept some of the juice that rendered off inside the pot I’m now going to add in some more extra virgin olive oil I’m going to start sautéing some finely chopped Onion typically for rizoto you use carnaroli rice if you can’t find carnaroli rice or Boro rice is a great substitute so I rinsed my rice and now I’m going to add it into the pot So while the onions are sautéing the rice is just going to get a little bit toasty once the rice has gone white we’ll mow it’s toasted now that our rice is toasted and our onions have softened up a little bit I’m going to add in some dry white
Wine we’re going to wait for the wine to reduce and for the alcohol smell to dis Ipate as you can see our wine has been mostly reduced so I have four cups of vegetable broth here and we’re going to end up using the whole thing but we’re going to do this slowly first I’m going to add in just enough to cover the Rice the reason that we’re adding in the vegetable broth slowly is because this is the proper technique to cooking risoto this helps to release the starches from the rice slowly which gives your risoto a perfect creamy texture so you want to make sure to come back and stir your Roto often contrary
To popular belief you don’t have to stand here and stir it the whole time cuz some people think you have to do that yeah so it is boiling quite vigorously and we want it to continue boiling but gently so we’re going to reduce the heat to medium most of our broth has evaporated
Now from the first bit that we add added so we’re going to add a little more again just enough to cover It we’re going to continue doing this until we’ve used up all of the broth if the rice still hasn’t fully cooked by then you can continue to add water we’re going to let this cook for about 30 to 45 minutes or until the rice is soft but slightly Al [Applause] Dente I’m just going to check on the rice I’m going to add in the last bit of the vegetable Broth I’m going to put some Salt now this is completely optional but because we’re not using paragano cheese I want to use a little bit of nutritional Yeast and now it’s time to put in the mushrooms We’re going to let this cook down until the broth has Reduced now that the broth is evaporated it’s time to add in some vegan butter this is going to give your Roto a silky and velvety texture so I’m just going to turn off the heat and continue stirring the butter the risoto is ready and we want to serve it right Away that’s one heck of a result though it’s super creamy and velvety and has a really rich flavor profile brought out by the mushrooms this is a perfect side dish or a main course thank you for joining me in creating this delicious mushroom risoto it highlights the Simplicity of Italian cooking at its
Finest if you like today’s video make sure to give it a thumbs up and hit that subscribe button to keep up to date with my latest vegan recipes head on over to zoro.com for the ingredients and instructions for today’s Roto and more Bono