Vegan mushroom risotto

Father’s Day wasn’t a big ordeal this year.  A simple match of tennis with dad and a homemade dinner followed by his favorite dessert (Veganized, of course. German chocolate cake post to come. )

I think the meal made up for the defeat on the court (sorry, pops).  He declared this the best risotto he’d ever eaten.  And I didn’t even complain when he tainted his vegan dinner with cheese.  Yeah, happy Father’s Day.

Risotto is such a simple dish that it’s flavor comes down to the quality of the ingredients used.  I sprung for the most gorgeous mushrooms available – fresh morels, chanterelles, and basic brown shrooms

When I tasted the cooked risotto, I couldn’t help but feel that it was a bit flat.  I took a risk and added something I’d never thought of before: A squeeze of fresh lemon juice.  It brought the dish from earthy to perfectly balanced in a second.

MUSHROOM RISOTTO (serves 4)

  • 2-3 cups assorted mushrooms, cleaned
  • 1 cup arborio rice
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2-3 tbsp olive oil
  • 2 cups vegetable stock
  • 1 tbsp freshly squeezed lemon juice

1. Saute mushrooms in a bit of oil until tender. Set aside.

2. Saute onion and garlic in olive oil over medium heat, until onions soften (about 2-3 minutes)

3. Add arborio rice.  Saute until rice is translucent.

4. Add white wine.  Stir until absorbed

5. Add stock 1/4 cup at a time, stirring constantly.  Repeat until rice is fully cooked.

6. Stir in cooked mushrooms and lemon juice.

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