Greetings beautiful people! today I will teach you how to make risotto ai funghi (Mushroom risotto) in this traditional recipe prepared by an Italian chef.
Mushroom risotto is a classic Italian dish that has become increasingly popular around the world in recent years. This creamy, savory dish is made by slowly cooking Arborio rice with broth until it is tender and creamy, then adding sautéed mushrooms and other ingredients for flavor. While mushroom risotto is typically made with Parmesan cheese, butter, and chicken broth, it is easy to make it vegan-friendly by substituting these ingredients with vegan alternatives.
Watch the video on how to make gnocchi in beetroot and cream sauce
Mushroom risotto is a classic Italian dish that has become increasingly popular around the world in recent years. This creamy, savory dish is made by slowly cooking Arborio rice with broth until it is tender and creamy, then adding sautéed mushrooms and other ingredients for flavor. While mushroom risotto is typically made with Parmesan cheese, butter, and chicken broth, it is easy to make it vegan-friendly by substituting these ingredients with vegan alternatives.
The history of risotto can be traced back to the 14th century, when Arab traders brought rice to Italy. Initially, rice was considered a luxury item and was only consumed by the wealthy. However, over time, rice became more affordable and began to be used in more dishes. By the 16th century, rice had become a staple food in Northern Italy, particularly in the region of Lombardy.
The first recorded recipe for risotto dates back to 1809, in a cookbook called “The Art of Cooking” by Francesco Leonardi. However, it was not until the mid-19th century that risotto became popular outside of Italy. In the 1920s, a chef named Angelo Valvassori popularized risotto Milanese, which is made with saffron and is still a popular dish today.
For the best results, use arborio rice!
Mushroom risotto is a variation of this classic dish that has been enjoyed in Italy for centuries. While the exact origins of mushroom risotto are unclear, it is likely that it was created in the 19th or early 20th century, when mushrooms became more widely available and affordable.
Today, mushroom risotto is enjoyed all over the world and is a favorite of vegans and non-vegans alike. It is a versatile dish that can be customized with a variety of different ingredients, such as peas, asparagus, or roasted garlic. However, the key to making a great mushroom risotto is to use high-quality ingredients and to take your time when cooking the rice.
To make a vegan-friendly mushroom risotto, you can substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast. Instead of using butter, you can use olive oil or vegan butter. And instead of chicken broth, you can use vegetable broth or a homemade mushroom broth for added flavor.
When making mushroom risotto, it is important to choose the right type of mushrooms. While any type of mushroom can be used, some of the most popular options include shiitake, portobello, cremini, and oyster mushrooms.
These mushrooms have a meaty texture and a rich flavor that pairs well with the creamy rice though don’t fear if you can’t get hold of those… Regular mushrooms work just fine!
Overall, mushroom risotto is a delicious and satisfying dish that is perfect for a date night in and is sure to impress your vegan guests!
Give it a try you won’t be disappointed.
Vegan Mushroom Risotto (Risotto Ai Funghi)
Ingredients
- 300 Grams Arborio / Risotto Rice
- 1 Litre Vegetable Stock
- 500 Grams Sliced Mushrooms
- 1 handful Parsley
- 100 Grams Vegan Parmesan
- 1 Cup White Wine
- 1 glug Olive oil
- Salt / Pepper
- 1 large onion, chopped
Instructions
- Start off by cleaning your mushrooms and slicing thinly
- Grate the vegan parmesan
- In a pan, heat some olive oil
- Start frying the onions and add in the rice after rinsing
- After a few minutes, add in the white wine
- Stir and add in the mushrooms
- once the mushrooms have wilted and shrunk, start by gradually pouring in the veg stock
- reduce it down, add more stock and repeat until you have no more stock left.
- add in the parsley and vegan parmesan and stir
- Serve and enjoy!