As we head into the cooler months, this Mushroom risotto recipe is earthy, moreish and a real winter warmer.  This recipe was originally passed onto me many years ago by my Italian friend and I have modified it to suit my taste buds.  Note – This is a vegetarian recipe but you can swap out the butter and parmesan to make it vegan.  Allow about 30-40 minutes cooking time.  Buon Appetito! 🙂

Ingredients

• 1.5 cups Arborio rice
• Vegeta stock powder
• Butter (you can skip the butter and just use olive oil to make this dish vegan) – 2 to 3 knobs
• Olive oil – 2 to 3 spoons
• Onions – 1/2
• Garlic – 3 cloves
• Cracked pepper
• Salt
• Vegetarian Parmesan (Aldi does vegetarian parmesan without animal rennet or you can use vegan parmesan to make this dish vegan) – 2 spoons
• Fresh mushrooms – button and shiitake mushrooms from organic markets
• Optional – Dried mushrooms from the wild mushroom company – oyster, trumpet, portobello and porcini (Available from Costco)

Instapot Method

1. Smash garlic, peel and chop finely (smashing the garlic releases the flavours)
2. Dice onion into small pieces
3. Turn on sauté mode for 15 minutes on Instapot
4. Sauté onions and garlic with olive oil and butter
5. Add fresh mushrooms and sauté further
6. Add olive oil and butter and Arborio rice. Mix to coat it with the other ingredients until saute mode has finished
7. Mix vegeta stock powder with 2L of hot water to create vegetable stock
8. Add stock to the Instapot – 1.5L per 1/2 cup rice
9. Add salt and plenty of cracked pepper
10. Cook on pressure cooker mode for 3 minutes
11. Optional – Add vegetarian parmesan and stir
12. Garnish with parsley or chives
13. Serve with love

Stovetop Method

1. Smash garlic, peel and chop finely (smashing the garlic releases the flavours)
2. Dice onion into small pieces
3. Add to Fry pan with olive oil and butter
4. Add fresh mushrooms and sauté
5. Set aside once cooked
6. In a Pot add olive oil and butter
7. Add Arborio rice and cook on low flame
8. Stir until coated rice is completely coated
9. Mix vegeta stock powder with 2L of hot water to create vegetable stock
10. Soak a handful of dried mushrooms in a bowl of hot water to create earthy mushroom stock
11. Add a bit of vegetable stock until rice is covered
12. Close the lid and keep on low flame
13. Keep adding stock every few minutes and stirring as needed
14. Add mushroom stock with dried mushrooms last and allow to cook
15. Add sautéed fresh mushrooms, onion and garlic
16. Stir and allow to cook until creamy
17. Optional – Add vegetarian parmesan
18. Add salt and plenty of cracked pepper
19. Garnish with parsley or chives
20. Serve with love

Music

If you like to cook to music, I recommend the Bella Ciao Remix by El Profesor 🙂