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    Ep 67: Risotto

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    Mushroom Risotto

    Serves: ~6
    Difficulty: Easy
    Prep Time: 10 minutes
    Cook time: 40-50 minutes

    6 cups veggie broth
    3 tablespoons olive oil
    1/2 to 1 pound portobello mushrooms, thinly sliced
    1/2 to 1 pound white mushrooms, thinly sliced
    2 shallots or a small onion, diced
    1 1/2 cups Arborio rice
    1/2 cup dry white wine (optional)
    sea salt to taste
    freshly ground black pepper to taste
    3 tablespoons finely chopped chives
    2-4 tablespoons vegan margarine (optional)

    Warm the broth over low heat. In a large saucepan over medium-high heat, sauté the mushrooms in 2 tbs of olive oil until they are soft. Remove from heat and set aside. Add one tbs olive oil to a large skillet (it can be the same as used for the mushrooms) and cook the shallots for 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the edges of the rice have become translucent, pour in the wine (optional), stirring until it is fully absorbed. Add the broth in 1/2 to 1 cup measurements and cook until the liquid is absorbed. Continue adding broth in this manner until the liquid is absorbed and the rice is cooked, about 30 minutes Remove from heat. Stir in the mushrooms, chives, salt, pepper, and vegan margarine.

    Stir or shake the pan regularly in the beginning – every minute or so. Constant stirring is more important toward the end of the cook time.
    Use any kind of mushroom that you like, adjusting the amounts for your taste.
    Try this recipe with artichokes and spinach, asparagus and mushrooms, etc… but limit the added ingredients to two.
    This is pretty creamy even without the added margarine.
    If you feel that the rice is not yet done but you’ve run out of broth, use hot water to make up the difference.


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