Caramelized Shiitake Mushroom Risotto
Caramelized Shiitake Mushroom Risotto | Minimalist Baker. Category: Entree. Cuisine: Gluten-Free, Italian-Inspired, Vegan. Freezer Friendly 1 month. Does it keep? 4-5 Days.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| — | BROTH: 3 1/2 - 4 ч.ч. зеленчуков бульон (or store-bought) |
| — | RISOTTO: 2 с.л. зехтин или авокадово олио |
| — | 3/4 ч.ч ситно нарязан шалот (1 главичка) |
| — | Щипка сол и щипка черен пипер |
| — | 2 ч.ч. шийтаке нарязани - ако са сушени, първо ги накисвам във вряща вода докато се възстановят. Махам пънчетата!!! И ползвам водата вместо бульон |
| — | 1 с.л. кокосови аминокиселини (или тамари или соев сос) |
| — | 1 с.л. прясна мащерка |
| — | 1 ч.ч арборио (става най-добре с него, не препоръчвам да се заменя с друг сорт) |
| — | 1/4 ч.ч сухо бяло вино (аз ползвах Траминер) |
| — | 1/4 ч.ч пармезан (и още за сервиране) |
| — | FOR SERVING (optional): Fresh chopped parsley |
| — | Vegan Parmesan Cheese |
Instructions
- In a small pot bring the vegetable broth to a boil and keep it warm. If using dried shiitake, boil the water and soak the mushrooms until they plump up, then use their broth.
- In a pan heat the oil and sweat the shallot with the salt and pepper for 3-4 min. Then add the coconut aminos (or soy sauce) and the mushrooms and fry until golden. You can set aside a few mushrooms for serving.
- Add the thyme and the rice (unwashed - for risotto the rice is not washed, the starch is needed for the creamy texture of the dish). Toast for 2 min.
- Add the wine and stir until the liquid is absorbed.
- Start adding the broth in small doses and stir over medium heat until the liquid is absorbed before ladling in more broth. Keep the temperature such that the rice does not boil.
- Cook until the rice is done.
- Remove from the heat and add the parmesan. Stir until it melts. Season if needed.
- Serve with sliced mushroom and parmesan. Leftovers keep in the fridge for 4-5 days.