Ingredients:
- 1-2 ounces dried lobster mushrooms
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegan butter
- 2 tablespoons olive oil
- 1/4 cup vegan Parmesan-style cheese (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
1. Rehydrate the dried lobster mushrooms: Place the dried lobster mushrooms in a bowl and cover them with hot water. Let them soak for about 20-30 minutes, or until they are soft and pliable. Once rehydrated, drain them and chop them into small pieces.
2. In a large skillet or saucepan, heat the olive oil and 1 tablespoon of vegan butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, which should take about 3-4 minutes.
3. Add the Arborio rice to the skillet and stir to coat the rice with the oil and vegan butter. Continue to cook for 2-3 minutes until the rice turns slightly translucent.
4. Pour in the white wine and cook, stirring constantly, until most of the liquid has evaporated.
5. Start adding the vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of tenderness, which typically takes about 18-20 minutes.
6. About halfway through the cooking process, add the chopped rehydrated lobster mushrooms to the risotto and continue to cook.
7. When the rice is creamy and cooked, stir in the remaining tablespoon of vegan butter and the vegan Parmesan-style cheese (if using). Season with salt and pepper to taste and stir until the vegan cheese and butter are melted and the risotto is creamy and rich.
8. Remove the skillet from the heat, cover it, and let it sit for a minute or two.
9. Serve the vegan lobster mushroom risotto hot, garnished with chopped fresh parsley if desired.
Enjoy
