Wild Mushroom Risotto

Weekly Recipe: 
NonWeekly
[title]

Wild Mushroom Mixture

2 tablespoons olive oil

1/2 cup finely diced onion

1 clove garlic, sliced

1 cup sliced shiitake mushrooms

1 cup sliced oyster mushrooms

1 cup sliced maitake mushrooms

1 tablespoon fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon black pepper

Risotto

2 tablespoons olive oil

1/2 cup finely diced onion

1 clove garlic, sliced

1 tablespoon fresh thyme leaves

1 1/2 cups Arborio rice

1/2 cup white wine

5 cups water or low-sodium vegetable stock

3 tablespoons nutritional yeast

2 teaspoons salt

1/2 teaspoon black pepper

In a large pot or sauté pan, heat the oil for the mushroom mixture over medium heat. Add the onion, garlic, mushrooms, and thyme and sauté to soften, five to eight minutes. Season with the salt and black pepper, transfer to a bowl, and reserve. To the same pot, over medium heat, add the oil for the risotto. Add the onion, garlic, and thyme and cook until soft, about three minutes. Add the rice and toast for two minutes. Pour in the wine and cook one minute, scraping any browned bits off the bottom of the pot. Add two cups of the water or stock and turn the heat to high. Bring to a boil, then lower the heat back to medium. Allow the risotto to simmer, stirring every two minutes, until the liquid reduces by half. Add two more cups of water or stock and repeat. Add the remaining one cup of water or stock and stir frequently until most of the liquid has been absorbed by the rice but the rice is still loose. Add the wild mushroom mixture back to the pot, stir in the nutritional yeast, and season with the salt and black pepper. Serve immediately. Source: The Vegucation of Robin by Robin Quivers