This Three-Mushroom Vegan Risotto is just bursting with flavor. Its earthy, creamy flavor will just melt in your mouth. Even our picky daughter who hates mushrooms said that it was delicious! We were floored! She even asked for more! The morel mushrooms make it incredibly fragrant and the vegan cheese just gives it that cheesy texture that you won’t be able to help yourself in eating a second helping.
Last month, I had made a 3-Mushroom Pizza and so I told myself that I would make more mushroom dishes and since my last attempt at a Vegan Butternut Risotto was such a success, I thought it would be a great idea to make a Three-Mushroom Vegan Risotto. I saw these morel mushrooms at the store and I had heard great things about them but had never tried them myself. On the other hand, they were quite expensive so I did splurge a little. The package that i bought was only 1/2 oz., which I felt wasn’t enough to make a full mushroom dish. If you don’t have morels or are on a budget, you could make it with another mix of mushrooms or simply make it with button mushrooms but I highly recommend the morels.
Morels are revered by many chefs for their deliciously rich, earthy flavor and on the scale of taste, they are definitely in my top 2 mushrooms. However, they are also incredibly rare to find in nature and difficult to cultivate. This is why they are so expensive when you find them at the store. But the taste doesn’t let down. It can be used for so many dishes and flavors every dish to perfection.
If you want to go hunting for mushrooms, you’ll find these very unique looking mushrooms growing near dying trees or in forests that have been ravaged by fire. However, if you are not lucky enough to find them in nature, your best bet would be to get them at the store in a dried format. But no worries, these dried shrooms are also quite fragrant and will last a lot longer than their fresh counterparts. All you have to do is soak them for about 15 to 30 minutes and they are good to go. The water in which they soak becomes incredibly flavourful and should definitely be used in making your risotto.
The Key to making a Vegan Risotto
The best part about a risotto is the creaminess. No matter what kind of risotto you are making, if you don’t get that creaminess, then something went wrong. There are two components to achieving this. The first one is the type of rice. You’ll need a type of rice that has a high starch content, and arborio rice has the perfect balance of starch. The second component is the method; adding boiled water ½ cup at a time (uncovered), makes it so that the starches come out and produce the creamy texture that we are looking for in a risotto. But make sure that it is always wet, never let your risotto dry out as you are making it.
Risotto can be a deliciously healthy dish that is low in fats but full of flavor. So it is always a pleasure to eat risotto. In any case, I wish you all a buon apetito.
Three-Mushroom Vegan Risotto
- 5 cups vegetable stock
- 3 cups water
- 2 tbsp vegan butter
- ¾ cup onion finely diced
- 2 garlic cloves minced
- ½ cup dried morels
- 1 ½ cups button or cremini mushrooms
- 1 cup shitake mushrooms
- 2 cups arborio rice
- ½ cup chopped parsley
- ½ cup vegan cheese shredded
- Pour 3 cups boiling water into a bowl with the morel mushrooms and let sit for 30 minutes. Once soaked, strain from water and chop but reserve water.
- Heat a large frying pan over a medium-high setting and add your butter, garlic, and onions. Once the onions become translucent about 2-3 minutes. Then, add your mushrooms and stir fry for another 5 minutes. Once ready, set aside.
- In the same pan, add the stock from the mushrooms and rice and bring to a low simmer then lower to a medium-low setting. Stir frequently with a wooden spoon.
- When the liquid from the morels has evaporated, add 1/2 cup of hot stock to the rice and stir well. The key to making great risotto is to constantly stir. As each 1/2 cup of stock is absorbed, add another until there is no more liquid left and the rice is tender (about 25 minutes).
- Add the grated cheese and mushrooms and stir to incorporate. Add the chopped parsley and serve immediately. Unfortunately, this does not keep well in the fridge so make just enough.