- 1/2 cup dried porcini mushrooms
- 1/2 cup boiling water
- 1 and 1/2 cups water
- 28 ounces vegetable broth
- 2 teaspoons olive oil
- 2 minced garlic cloves
- 2 and 1/2 cups sliced shiitake mushroom caps
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 and 1/2 cups uncooked Arborio rice
- 1/2 cup sherry*
2. Combine the reserved liquid in a saucepan with the remaining 1 and 1/2 cups water and the vegetable broth. Bring the mixture to a simmer, but do not boil, then reduce heat and keep warm over low heat.
3. Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add the garlic; saute for 1 minute. Add the shiitake mushrooms; saute for 2 minutes. Stir in the porcini mushrooms, thyme, salt, and black pepper. Add the rice and cook for 1 minute, stirring constantly.
4. Begin adding the warm broth mixture, 1/2 cup at a time. Stir constantly and wait for each portion to absorb before adding the next - you'll need 20 to 30 minutes total. Stir in the sherry and cook for 2 minutes, stirring constantly; the liquid should be nearly absorbed.
The risotto will be best served immediately. A side salad of romaine lettuce rounds out the meal nicely.
If you want to stretch out summer a little longer, use summer fruits like peaches or blueberries in your dessert - or just serve bowlfuls of fresh fruit!
The dish pairs well with an equally earthy red wine. I chose an unfiltered Spanish red.
Unfiltered wine folks, they're a vegan's best friend.
*It can be very hard to find sherry that you're sure is vegan. Instead, I recommend the cooking sherry from Napa Valley Naturals.
8 servings (3/4 cup), Calories 255
It's the sherry that really distinguishes this risotto, so if you like sherry, this recipe is for you. Personally, I'd decrease the amount to about 1/4 cup, and I'd also double the amount of mushrooms. Lovely earthy flavor though, just as I hoped, so no complaints there.