Wild Mushrooms & Pea Risotto

SERVES 2PREP COOK

risotto preparation

1cup

peas

5cups

vegetable stock

1cup

wild mushrooms, mix of any (chanterelles, shiitake, maitake)

1.5tablespoons

olive oil

  1. In a pot, bring vegetable stock to boil.

  2. If using fresh peas, add to cook peas until tender (6m). Remove peas and set aside.

  3. Lower heat and bring vegetable stock to a simmer. We will be using this to cook risotto.

  4. In a pot over high heat, cook wild mushrooms in olive oil for 7m. Set aside.

risotto

1.5tablespoons

olive oil

1large

leek, sliced into thin rounds

3cloves

garlic, minced

1cup

arborio rice

½cup

vegan white wine

¼cup

European Style Cultured Vegan Butter cut into ¾" cubes and refrigerate until use

sea salt

  1. In the same pot over medium heat, add more olive oil to cook leek until soft, stirring often (4m).

  2. Add to cook garlic for 3m.

  3. Add to coat arborio rice in olive oil and leek. Cook for 2m to bring the rice to a consistently high temperature.

  4. Add vegan white wine and reduce to half of the liquid.

  5. Start adding a ladleful of stock at a time, stirring to agitate and encourage the release of starch, which helps make the dish creamy.

  6. Once the grain has absorbed all the stock, add another ladle. Repeat process until tender (20m).

  7. Stir in to cook peas and mushrooms for 2m.

  8. Lower heat and add cubes of butter, stirring quickly so that the rice makes a ‘thwacking’ sound as it incorporates. Season to taste.

garnish

6strands

chives, long sliced

  1. In two plates, add a portion of risotto and garnish with chives. Serve!