Mushroom Risotto with Truffle Oil
The magical combination of mushrooms with truffle oil is here to excite those who try this dish. Fall in love with mushrooms and create an indescribable taste that you will want to cook constantly!
Ingredients
- 200 gr brown basmati rice
- 200 gr white mushrooms
- 250 gr portobello mushrooms
- 10 gr dried mushrooms
- 1 tsp. truffle oil
- 4 tbsp. coconut oil
- 2 tbsp. nutritional yeast
- 1 tbsp. Himalayan salt
- 1 pinch of freshly ground pepper
- 1 tbsp. garlic powder
- 1 clove of garlic
- 1 cube of vegetables
- white wine
- vegan parmesan (optional)
- thyme (optional)
Instructions
- Add the dried mushrooms into a glass of water (with enough water to cover them) and leave them for 20 minutes.
- Peel the white mushrooms and the portobello mushrooms and chop them.
- Add the coconut oil in a pan and wait for it to heat up.
- Then, put the chopped mushrooms in the pan, stir and close the lid, waiting for about 5 minutes.
- At the same time, clean and finely chop the garlic clove. Add it in the pan and wait for 1 minute, so it's aromas will be fully released.
- Remove the water from the dried mushrooms and add them in the pan, while stirring.
- Add the rice and stir.
- Quench with white wine.
- Add 750ml hot water, salt, garlic powder, pepper and vegetable cube.
- Close the lid and reduce the heat to medium.
- Wait for about 30 minutes.
- Once it is almost ready, add the nutritional yeast and truffle oil and mix well.
- Serve with vegan parmesan and fresh thyme.
- Enjoy!
Notes
Extra Tip: We can replace the water and the vegetable cube with homemade vegetable broth.