the creamiest of risottos!
Hellllo lovelies! It’s been a while, but I’ve been a super busy gal & this blog has been something I have been neglecting </3. As you may know, my sister and I are in the process of building a food truck and starting a bakeshop bakery on wheels, and it’s been taking over all my free time. BUT it’s going great! And I’m so excited to share the finished product with you soooooo soon :)
Because this blog has been on the back burner, I’ve had this recipe done for about 2 months already. To keep it brief, this recipe is prettttty fool proof. Everyone has this idea that risotto is SO hard, and needs to involve loads of fresh cheese, but I’m here to tell you that is completely false! I’ve already made this a handful of times, and each time gets better.
I think the key to a good risotto is patience. You’ll need a lot of it, and you don’t want to overcook it. ALSO- this Trader Joe’s Unami seasoning is a MUST! Of course you can sub with whatever veggies & flavors, but I think I hit it right on the head. It’s perfect to me <3
Give it a go, and let me know your thoughts! xx Sam
I N G R E D I E N T S:
4-5 cups of hot veggie broth
1/4 cup of white cooking wine
1 cup of arborio rice
5 oz. of mushrooms, diced small (approx. 2 cups)
1 onion, diced small
1/2 cup of peas
3 cloves of garlic, minced
4 Tbs of vegan butter, divided
1 Tbs of nutritional yeast
1 Tbs of Unami mushroom seasoning (from trader joes!)
1/2 tsp of ground sage
PREP: Begin by measuring out all of your ingredients, and bringing a pot with the broth to a boil. I use ‘Better than Bullion’ paste dissolved in 5 cups of water. When it comes to a boil, leave at a simmer covered during your entire time cooking. It needs to stay quite hot!
COOK: In a large saute pan over medium heat, add 2 tablespoons of butter. Once melted, add the onion with a pinch of salt. Cook for a few minutes until translucent and cooked through. Then, toss in your chopped mushrooms, garlic, sage & Unami seasoning. Cook while stirring occasionally until liquid is released & cooks off - when the pan begins to get dry, add white cooking wine to deglaze the pan.
Once the wine cooks off and dissolves, add rice & reduce heat to medium low. Add 1/2 a cup of hot broth, stir lightly, and let it cook off. Repeat with a 1/2 a cup of broth at a time, stirring quite often as it cooks through and becomes creamy overtime. This entire process is about 10-15 minutes, but be patient! It’s well worth it!
You’ll know the cooking is about done when the rice is el dente and has a slight chew to it. Once you reach this point, kill the heat and add the remaining 2 tablespoons of butter, nutritional yeast, and peas. Enjoy right away & top with vegan parm for extra creaminess… mmmmmm