Mushroom risotto

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Mushroom risotto

Name: Mushroom risotto
Prep time: 1 h
Total time: 1 h
Yield: 4 Porções
Ingredients: 1/2 cup Cashew Nuts; 1 cup Water; 50 g Dried mushrooms; 1 l Vegetable broth; 1 tablespoon Olive oil; 1/2 unit(s) Chopped Onion; 3 cup Arborio rice; 1 cup White wine; to taste Salt; to taste Black pepper; to taste Chopped Parsley

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

4 servings

Luiza Faria

@aquelavegana

Ingredients
Recipe

Cashew Nuts1/2 cup
Water1 cup
Dried mushrooms50 g
Vegetable broth1 l
Olive oil1 tablespoon
Chopped Onion1/2 unit(s)
Arborio rice3 cup
White wine1 cup
Salt to taste
Black pepper to taste
Chopped Parsley to taste

Soak cashews in boiling water for 10 minutes. discard the water
In a blender, beat the cashews with the water until the cream is smooth. Reserve. The chestnut cream brings creaminess to the risotto, with no aftertaste.
Soak the dried mushrooms in hot water for 30 minutes. Reserve the water and mushrooms separately.
In a pan, add the vegetable broth and the mushroom hydration water. Heat the broth and keep it warm during the preparation of the risotto.
In another pan, sauté the onion in olive oil until lightly browned.
Add rice and salt. Sauté for 2 minutes and add the white wine. Cook until the alcohol evaporates, about 2 minutes
Add the hydrated mushrooms to the pan
Pour in two ladles of the hot broth and mix well. Let it cook, stirring constantly, until dry. Repeat the procedure until the risotto is al dente, adding the ladle-to-shell broth.
When the risotto is ready, turn off the heat and add the chestnut cream.
Adjust the salt, add the black pepper and finish with chopped parsley. serve immediately

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Mushroom risotto

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