MUSHROOM & ASPARAGUS RISOTTO

Updated at: Thu, 17 Aug 2023 05:13:51 GMT

Step 1

Prepare your vegetables. Finely dice the shallots and garlic. Chop the mushrooms and asparagus as per the video. Finely chop the parsley.

Step 2

Add 0.5 L of boiling water to the porcini mushroom and set aside to rehydrate the mushrooms. We will use the liquid later as part of the stock.

Step 3

On medium heat, add half of the vegan butter to a pot and reserve the rest in the fridge to keep it cold. Once melted, add the thyme, shallots, and garlic and cook for a couple of minutes until fragrant.

Step 4

Stir in the rice and mix through until all the rice is coated with the buttery mixture.

Step 5

Deglaze the pot with the white wine.

Step 6

Reduce to low heat and add in the chopped mushroom. Slowly stir in the porcini liquid and keep stirring. Be careful not to leave the pot unattended for too long, as you might risk the rice sticking to the bottom. Keep an eye on the pot and add liquid as soon as the previous one got absorbed.

Step 7

Add the asparagus and parsley. Once you have used all the porcini liquid, start adding the vegetable stock using the same method. You can use homemade or store-bought stock. If using a store-bought stock, you have not used before. You might want to hold on to the salt until you have incorporated all your vegetable stock into the recipe, as some store-bought options can be very salty.

Step 8

Once you’ve used all your liquid, make sure to taste the rice. You want it to be perfectly cooked and not crunchy. This will be good for judging how much salt you need to add, if any.

Step 9

Stir in the rest of the vegan butter and 2 tbsp of truffle oil

Step 10

Plate the risotto. If using garnishes, place 3 asparagus on top of each plate with a few mushrooms. Crack some black pepper, sprinkle the parsley, a little bit of vegan cheese, and the rest of the truffle oil.

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