Sauteed Wild Mushroom Vegetarian Risotto (Truffled!) Recipe

Name: Sauteed Wild Mushroom Vegetarian Risotto (Truffled!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauteed Wild Mushrooms; 12 ounces wild mushroom combo, my fav : oyster, champignons de paris, chanterelles, morels, shiitakes; 1 handful dried shiitakes; 1 1/2 cups cold water; 1 tablespoon butter; 1 tablespoon olive oil; 1 clove fresh garlic, minced; 1 tablespoon light colored soy sauce; Risotto; 5 cups veggie stock; 2 shallots, diced; 3 tablespoons butter; 1/2 cup dry white wine; 1 1/2 cups Carnaroli rice; 1 cup parmesan cheese, grated; 1 teaspoon white truffle oil; Sprig fresh parsley, for garnish

Servings: persons

Sauteed Wild Mushrooms
12 ounces wild mushroom combo, my fav : oyster, champignons de paris, chanterelles, morels, shiitakes
1 handful dried shiitakes
1 1/2 cups cold water
1 tablespoon butter
1 tablespoon olive oil
1 clove fresh garlic, minced
1 tablespoon light colored soy sauce
Risotto
5 cups veggie stock
2 shallots, diced
3 tablespoons butter
1/2 cup dry white wine
1 1/2 cups Carnaroli rice
1 cup parmesan cheese, grated
1 teaspoon white truffle oil
Sprig fresh parsley, for garnish

1
Rehydrate the dried shiitakes in a bowl of cold water for about an hour prior. If you want to speed up the process, use warm water for 30 min. Save the water from the shiitakes to add to the stock later on.
2
Sautee fresh and dried mushrooms in olive oil and butter over low-medium heat until the juices of the mushrooms come out. Add soy sauce and garlic and reduce heat to low for 5 min. Remove from heat.
3
Heat veggie stock to a bare simmer and add the (strained) shiitake water.
4
Stir shallots in 2 tablespoons butter in saucepan over moderate heat until they look nice and glazed and have softened. Add rice and stir for one 1 minute. Add wine and cook until absorbed. (Always keep stirring)
5
Ladle in 1 cup broth and cook until absorbed (about 2 minutes). Continue adding broth (about 1/2 cup at a time), allowing the broth to be absorbed before adding the next. After about 20 min rice should be tender and creamy. Keep leftover broth for thinning later if you wish.
6
Remove from heat and stir in cheese, remaining tablespoon butter. Adjust seasoning to taste.
7
Slowly stir in mushrooms and truffle oil. Cover the pan and let stand for a couple minutes. You can thin risotto with some of remaining broth if you wish. Serve immediately with parsely garnish.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sauteed Wild Mushrooms, 12 ounces wild mushroom combo, my fav : oyster, champignons de paris, chanterelles, morels, shiitakes, 1 handful dried shiitakes, 1 1/2 cups cold water, and more.

Yes, Sauteed Wild Mushroom Vegetarian Risotto (Truffled!) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Wild Mushroom Vegetarian Risotto (Truffled!)

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