Wild Mushroom Risotto + Wine Pairing
Risotto is a creamy, delicious Italian rice dish that's often ruined by lazy cooks adding cream and tons of cheese to reach the desired creamy texture. Risotto should not have cream in it. There, I said it. If your risotto is not creamy on its own, you cooked it incorrectly.
The creaminess in real risotto comes from the starch in the short grain white rice, cooked slowly with hot broth added a little at a time. If you follow the directions in this recipe, your risotto will be creamy with no cream or cheese whatsoever. Of course you're always welcome to add in some vegan parmesan, but I'm telling you it's not needed.
This recipe uses simple, straight-forward ingredients and you can use whatever mushrooms you can find at your local grocery store or farmers market (I recommend doing a couple different kinds). I chose to pair this creamy, earthy risotto with a Pinot Noir- a specific Pinot Noir that is a perfect reflection of this risotto since it's both creamy and slightly earthy as well. It has a light sweetness to it once you let it breathe, which is somehow very welcome when paired with this savory dish.
The Pinot Noir I paired this recipe with is Salient 2016 (Sonoma, California). I found it on Winc and recommend you try it, too. This wine is acidic when you first open it, but let it breathe for a little before drinking it and it's amazing. You can certainly use another Pinot Noir that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Wild Mushroom Risotto
Prep Time: 10 mins Cook Time: 55-60 mins Total Time: 1 hr 5 mins- 1 hr 10 mins
· 4 tablespoons vegan butter (I used Earth Balance)
· 2 cloves garlic, peeled and thinly sliced
· 10 ounces assorted wild mushrooms, cleaned and sliced (I used Oyster, Stemmed Shiitakes, dried/rehydrated Porcini and Cremini)
· 2 teaspoons fresh lemon juice
· salt and pepper, to taste
· 8-10 basil leaves, roughly chopped/torn
· 5 cups vegetable stock (I used Better Than Bouillon No-Chicken Base)
· 2 tablespoons olive oil, plus more to drizzle
· 1 ¼ cup Arborio rice
· 4 ounces dry white wine (I used Sauvignon Blanc)
1. First, cook the mushrooms. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add in ½ the garlic and ½ the mushrooms, 1 teaspoon fresh lemon juice, and sauté until the mushrooms begin to brown (about 4 minutes). Pour mushroom garlic mixture into a medium bowl and set aside. Repeat with remaining butter, garlic, and mushrooms. Once all mushrooms are cooked in the bowl, season to taste with salt and fresh black pepper and toss in the torn basil leaves until well incorporated.
2. In a medium saucepan, bring the stock to a simmer over medium heat. Turn down the heat and keep warm over low heat.
3. In a deep sauté pan, add olive oil over medium heat. Once the oil begins to shimmer, add in the rice and cook, continuously stirring, for one minute.
4. Add in the white wine and allow it to reduce, stirring occasionally until the wine has absorbed. Add in a ½ cup of hot veggie stock, stirring constantly and allowing the rice to absorb almost all of the stock (about 1 minute) before adding in another ½ cup. Repeat this action of adding ½ cup of stock and stirring until the rice is halfway cooked (about 10 minutes).
5. Mix in the cooked mushroom mixture, reserving a handful of mushrooms for garnish, if you wish. Continue adding in hot stock by the ½ cup and stirring constantly, until risotto is creamy and tender but still firm (not mushy), about 8-10 minutes.
6. Garnish with reserved sautéed mushrooms. Enjoy!