Creamy Mushroom Risotto (Vegetarian Friendly)

In Ohio, everything is better with corn.

Hi, friends! So sorry for not posting much this week, I’ve been visiting family up in Ohio before I go back to school. Anyways, I am finally posting something that is vegetarian-friendly and can be vegan-friendly too! Risotto is an Italian rice dish. Risotto is actually the way of cooking the rice, not the name of the rice. It is very simple and, even though it is very creamy, no cream is necessary. As I’ve said previously, almost all Italian dishes don’t require cream. This risotto actually doesn’t even need butter or cheese, but butter and cheese are delicious.

Ingredients:

  • Arborio Rice (or another short grain rice)
  • Chicken or Vegetable Broth
  • Mushrooms
  • Shallots
  • Butter
  • Mascarpone Cheese
  • Parmesan Cheese
  • Kale (optional)
  • White Wine

While I don’t measure much, I do measure the amount of rice used in this. Last night we had about 16 people for dinner, and I made 3 cups. 1 cup of rice will expand to 3 cups when cooked.

In a large, wide bottomed pot, add olive oil, chopped shallots, mushrooms, and a bit of butter. Let that all cook down before adding your desired amount of rice. Continue stirring until the rice has absorbed oil and is slightly toasted.

Once the rice is toasted and almost dry, pour enough wine in to deglaze the bottom of the pot. Deglaze means to remove the browned bits from the pan. Let the wine absorb and cook down. Then, add a small amount of broth to the rice until is about covered. Continue to stir until the rice absorbs all of the broth. At this point, just keep repeating this step of adding small amounts of broth. The most important step is to keep stirring.

The great thing about risotto is that you can flavor it almost any way that you want to. When the risotto is almost cooked all the way through, add a bit of mascarpone cheese, a generous amount of parmesan cheese, and a bit of kale. Don’t add the kale until the very last minute, so that it does not get soggy. Add enough salt and pepper until the flavor meets your preference. If you happen to have any truffle oil laying around, add a very small amount to enhance the mushroom flavor.

If you want to make this into a vegan meal, either bypass all of the cheese (add a lot of salt to make up for it) or, replace the butter and cheese with vegan replacements. Risotto is a creamy dish without cream, so excluding butter and cheese should not be too hard.

Risotto is a favorite dish of mine! Aside from the 30 minutes of constant stirring, it’s a very simple recipe that can be altered easily.

Apologies again for my lack of posts recently. Hopefully, I will be able to pick back up when I’m all moved in!

Hope you enjoy this recipe! Thanks for reading, be sure to subscribe and share!

Emily 🙂

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