Rustic Wild Mushroom Risotto by Holistic Chef Student Jordan Mohney

Rustic Wild Mushroom Risotto by Holistic Chef Student Jordan Mohney

Jordan Mohney | Holistic Chef Student

Jordan Mohney is a current student of our Holistic Chef Online Culinary Program.

In a recent class, Jordan made a vegan version of a delicious and comforting Rustic Wild Mushroom Risotto during the Specialty Diets section of the program. This dish is suitable for someone following a vegetarian diet and can be adapted for a vegan one.

As a part of the Specialty Diets section of our program, recipes such as this demonstrate how to adapt the classic risotto technique to use brown rice and how to develop depth of flavor using plant-based ingredients.

Connect with Jordan and see her other organic, nutrient-dense, plant-based creations on Instagram @saturnaliakitchen

Rustic Wild Mushroom Risotto

Source | Jennifer Miller, Natural Chef
Servings | 6
Allergens | Dairy

INGREDIENTS

• 1 3/4 cup short grain brown rice, soaked overnight
• 6 cups vegetable stock
• 1/2 tsp sea salt
• 1 pinch saffron
• 1/2 cup dried porcini mushrooms
• 4 Tbs butter, divided into 1 Tbs + 1 Tbs + 2 Tbs (dairy or plant-based)
• black pepper, freshly ground
• 4 cups wild mushrooms, chanterelles, oyster, trumpet, etc., cleaned and sliced
• 2 tsp lemon juice
• 1/4 cup parsley, chopped
• 2 stalks celery, finely diced
• 1/2 cup dry white wine
• 2 medium shallots, finely diced
• 1/4 cup Parmesan cheese, freshly grated (optional)
• 2 sprigs thyme, leaves picked and chopped
• olive oil, to drizzle

INSTRUCTIONS

1. Drain rice and add to a pot. Cover with water and bring to a boil. Allow to boil for 10-15 minutes, or until rice is just slightly tender. Drain and set aside.
2. Heat stock, salt, and saffron in a saucepan and keep on a low simmer.
3. Place dried mushrooms in a bowl and add enough hot stock to just cover the mushrooms. Leave to soften for 15 minutes then strain, reserving the soaking liquid. Roughly chop mushrooms and set aside.
4. In a large, flat-bottomed pan on low heat, add 1 tablespoon of butter and sliced wild mushrooms. Season with salt and pepper. Cook for about 5 minutes, until mushrooms start to brown. Transfer to a bowl and toss with parsley and lemon juice. Set aside.
5. Add 1 tablespoon butter to the same pan and add celery, shallots, and thyme. Sauté until soft, without browning.
6. Turn heat up to medium and stir in rice. Toast for a few minutes, then add reserved mushroom soaking liquid and wine. Stir to collect anything stuck to bottom of pan.
7. While stirring, allow rice to absorb liquid and then add the chopped porcini, a generous pinch of salt, and one ladle of hot stock. Turn heat down to a simmer and while stirring, allow stock to be absorbed by the rice. Continue adding ladles of hot stock, one at a time, while stirring, making sure that the liquid is absorbed before adding more.
8. Continue adding stock until rice is soft and creamy but with a slight bite. You may not need all of the stock. This will take about 1/2 hour.
9. Take risotto off heat and stir in remaining 2 tablespoons butter, Parmesan, and reserved wild mushroom mixture. Taste and season as desired. Put a lid on and allow risotto to relax for about 3 minutes before serving.
10. Place on a serving platter and drizzle lightly with olive oil. Serve and enjoy.