There’s something about combining the deep, earthy flavour of dried porcini mushrooms with a festive splash of sherry that works really well. My Porcini & Sherry Soup recipe was super-popular, so here I’ve used the same idea to turn a quick, everyday mushroom risotto into something extra-special.
Whilst I get exceedingly fed up with mushroom risotto being the only veggie option on the menu at 93% of pubs and restaurants in the UK, (I exaggerate, but you get my point!), there is something incredibly good about a luscious homemade risotto made with really good mushrooms, and served the minute the rice has cooked through.
The trick to a fabulously creamy and delicious risotto, (aside from stirring pretty much continuously as it cooks), is to vigorously beat through a knob of butter and generous grating of parmesan just before serving, or in this case I’ve vegan-ised it with a knob of dairy-free spread and, if you can find some, vegan parmesan.
As the vegan revolution storms ahead in the UK, I was really thrilled to find that my favourite vegan parmesan, Violife’s Prosociano, is now stocked in my local Tesco. (This isn’t a product review or sponsored post, I just wanted to mention that it is now widely available – it is great to be able to get hold of it so easily!).
It is well worth splashing out on some lovely wild mushrooms for this. Leave them in fairly large chunks so that you make the most of their texture and flavour.
- 15 g dried mushrooms (porcini or mixed wild)
- 2 tbsp rapeseed or sunflower oil
- 2 shallots (small or 1 large)
- 1 tsp ready-chopped garlic / garlic purée
- 250 g mushrooms (a combination of chestnut and wild mushrooms)
- 200 g risotto rice (arborio or carnaroli)
- 100 ml dry sherry (check it is vegan)
- 500 ml boiling water
- 1 tsp vegetable stock powder
- knob of dairy-free margarine
- optional - grated vegan parmesan-style cheese
- handful fresh parsley
Place the dried mushrooms in a mug or small jug and cover with boiling water. Set aside for 10 minutes until softened.
Meanwhile, heat the oil in a large, deep frying pan or casserole. Peel and finely chop the shallots and add to the pan, along with the garlic. Cook for 3 minutes over a medium heat until starting to soften.
Thickly slice the mushrooms and add to the pan, season well with salt and black pepper and cook for 4-5 minutes.
Add the rice to the pan and stir well, and cook for a minute, then pour in the sherry, turn up the heat and heat until bubbling. Take the mug/jug of soaking dried mushrooms, and strain the liquid into the pan through a sieve. Tip the drained mushrooms onto a chopping board, chop finely and add to the pan.
Mix the boiling water and stock powder in a jug, and add to the risotto gradually, stirring frequently, over the course of about 15 minutes or until the rice is just cooked through. Taste and add more salt and black pepper if required.
Just before serving, stir through the knob of dairy-free margarine, vegan parmesan (if using), and finely chopped parsley.
If you enjoyed this recipe, you might like to take a look at my:
- Purple Sprouting Broccoli Baked Farro Risotto
- Kale & Squash Pearl Barley Risotto
- Oven-Baked Pumpkin & Leek Risotto