Vegan Wild Mushroom and Leek Risotto (Gluten Free)
This vegan wild mushroom and leek risotto is the perfect dish to make when you are craving something cozy and comforting! Gluten-free.
Ingredients
- 1.5 oz dried gourmet mix mushrooms
- Water to cover mushrooms and boiling water
- 6 cups organic mushroom broth or vegetable broth, it is better to have too much than too little
- 1 lb chanterelles or other fresh wild mushrooms cleaned and chopped, or use 2 pounds and skip the dried mushrooms above
- 2 tablespoons extra-virgin olive oil divided
- 1 tablespoon butter plant-based
- 1 medium yellow onion chopped
- 1 leek washed and chopped, white parts only
- 2 cloves garlic minced
- 1 ½ cups arborio rice do not rinse
- ¾ cup dry marsala or vegetable broth
- 1 teaspoon sea salt to taste, up to 1 ½ teaspoons
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ⅔ cup vegan Parmesan cheese optional, plus extra for serving
- ⅓ cup chopped flat leaf parsley
Instructions
- Rinse the dried mushrooms, then soak them in enough water to cover them for 15 minutes. Then drain, reserving the liquid to use for additional mushroom stock if needed. Then put the dried mushrooms in boiling water for 5 minutes, discard the water, and chop them once they've cooled.1.5 oz dried gourmet mix mushrooms, Water to cover mushrooms
- Heat the mushroom broth in a separate saucepan on a low simmer because you will be adding it to the risotto in half-cup increments with a soup ladle. Once it is hot, put the top on and keep it at low heat.6 cups organic mushroom broth
- Heat a large non-stick pan on medium heat for 3 minutes. Add 1 tablespoon olive oil. Add the chanterelle mushrooms and mix them often, they will make a squeaking sound, until moisture is released. Cook for 5 minutes, stirring occasionally. Add in the soaked mushrooms, add a large pinch of sea salt, and keep stirring until the mushrooms are browning around the edges, and the liquid is evaporating. This will take another 5 minutes approximately.1 lb chanterelles or other fresh wild mushrooms, 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt
- Heat a heavy-bottom saucepan with sloping sides preferably, such as a risotto pan, for 3 minutes on medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Stir in the chopped onion with the leek and keep stirring until the onions start turning translucent and then start browning, approximately 5 minutes. Add garlic and stir for 30 seconds.1 tablespoon butter, 1 medium yellow onion, 1 leek, 2 cloves garlic
- Add the arborio rice all at once and stir it into the onion, leek, and garlic for several minutes, until the edges of the rice start looking translucent. Add another pinch of salt. This takes around 3 minutes. Do not let the rice turn brown or burn. Add the marsala and continue to stir as it completely cooks away. When it has evaporated, add the sautéed chanterelle mushrooms, salt, dried thyme, and a half-cup of the hot broth you have been heating up. Stir slowly with a wooden spoon.1 ½ cups arborio rice, ¾ cup dry marsala, ½ teaspoon dried thyme
- When the broth has almost been absorbed, add another half-cup of broth, and keep stirring until it has mostly been absorbed. Keep doing this in half-cup increments until most of the broth is used and the rice is tender yet firm to the bite and creamy. Taste as you cook. It usually takes 20 to 25 minutes. You may not need to use all of the broth. The rice should not be runny nor dry, but creamy.
- When the rice is nearly done and is the right texture, stir in black pepper and the vegan Parmesan cheese, if you are using it. Season to taste, and add more salt or pepper if needed. Serve the risotto immediately in shallow bowls. When serving, top with chopped parsley, and add additional vegan Parmesan on top as desired.½ teaspoon freshly ground black pepper, ⅔ cup vegan Parmesan cheese, ⅓ cup chopped flat leaf parsley
Notes
When serving, top with chopped parsley, and add additional Parmesan on top as desired.
If you wish, add additional freshly ground black pepper. For reheating leftovers, I recommend heating up some mushroom or vegetable stock in a saucepan and mixing the risotto in until it is heated. You want to get that creamy texture again, not runny, and not dry. Note: You will need 3 pans to make this risotto:
If you wish, add additional freshly ground black pepper. For reheating leftovers, I recommend heating up some mushroom or vegetable stock in a saucepan and mixing the risotto in until it is heated. You want to get that creamy texture again, not runny, and not dry. Note: You will need 3 pans to make this risotto:
- one heavy-bottomed saucepan for cooking the risotto
- one large saucepan for sautéeing the mushrooms
- a medium saucepan for keeping the broth hot
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 49gProtein: 10gFat: 6gSodium: 470mg
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