Vegan risotto
Description
The dish is prepared without unnecessary complications. For risotto, use short-grain starchy rice varieties such as Arborio, Baldo, Padano, Roma, Vialone Nano, Maratelli, or Carnaroli (the last three are considered the best for risotto and are the most expensive). If you have dried mushrooms, be sure to use them—grind them well into powder first, as they give the risotto an exquisite, rich mushroom flavor. Add the powder when the rice is about halfway cooked and roughly half of the broth remains. Add the powdered porcini mushrooms, fresh parsley, and continue cooking until the dish is fully done. Good luck! The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Prepare the ingredients. If the vegetables are frozen, there is no need to thaw them.
- 2
Step 2
2. Peel the onion and garlic, then dice them. Heat the vegetable oil and add the vegetables, sautéing quickly over medium heat while stirring. The main thing is to make the onion soft without changing its color.
- 3
Step 3
3. Add the mushrooms, sauté, and evaporate all the moisture.
- 4
Step 4
4. Add all the remaining vegetables and quickly stir-fry.
- 5
Step 5
5. Add the rice to the hot oil, add the spices, and replace the curry with thyme if desired. Stir and continue cooking over medium heat.
- 6
Step 6
6. Bring the mushroom broth to a boil. Use a ladle to scoop some broth and pour it into the rice, stirring constantly. Cook uncovered; once the broth has evaporated, add the next portion, continuing this process until the rice is fully cooked.
- 7
Step 7
7. Vegan risotto is ready! Serve hot with fresh herbs.