Vegan Recipe: Wild Mushroom and Artichoke Risotto
1 pint baby bella mushrooms, diced
3 cloves garlic, minced
1 jalapeno, minced
1/3 cup fancy dried mushrooms, diced (such as chanterelles and morels)
1 small jar marinated artichoke hearts
1 cup frozen peas
1/2 cup arborio rice
2 shallots, diced
1/4 cup olive oil
1/4 cup dry white wine
2 1/2 tbls salt
2 tsps black pepper
2 tsps dry thyme
I got a large bag of 'chef's blend' fancy dried mushrooms on amazon. It's great for adding umami depth to broths and sauces.
A mushroom risotto is awesome with just humble mushrooms, but add some more exotic ones as well, and you've really got something.
Normally I'll use tomato for acid in a risotto, but this time I went with artichokes. I love artichokes. They offer a unique flavor and texture that creates an entirely different risotto experience.
I know there is a certain accepted method to making classic risotto. It involves heating broth and slowly adding it.
I don't do that. I have done it. I really don't see the difference in the final product.
My risotto takes less time, is less labor intensive and tastes just as good.
Start the fresh mushrooms in a cold pan. Cook them down in a dry pan with the salt, When the pan is hot and they begin to release some juice add the oil.
When mushrooms are beginning to darken add shallots.
When mushrooms are really dark deglaze with the wine.
Cook of the wine for 5 minutes.
Add garlic, jalapeno and rice. Saute fro 3 minutes.
Add 1 cup water and dried mushrooms.
Simmer until liquid is mostly absorbed.
Add 1 cup more water, the artichokes and the seasonings.
Continue cooking and stirring often. Adding water as needed until the rice is tender.
Add frozen peas once the rice is finished cooking. Turn off the heat, but leave the pan on the stove for a couple minutes to thaw and warm the peas.