Vegan Risotto with Saffron and Porcini Mushrooms

I made this dish last year during a demo at the Auckland Vegetarian Festival. I am sorry I don't have a photo for it.

Vegan Risotto with Saffron and Porcini Mushrooms

Ingredients
2 tbsp dried porcini mushrooms
1 small onion
1 tbsp olive oil
400 g Arborio rice
1 l vegetable stock, hot
1 g saffron

Serves 4

Easy steps

- Soak the porcini mushrooms in 50 ml warm water.
- Slice the onion and sauté with the olive oil until translucent in colour.
- Add the rice and stir.
- When the rice is hot add the mushrooms and their water.
- Add the stock little by little, always stirring.
- When the rice is al dente (15 – 20 minutes) add the saffron and stir well.
- If the rice is not cooked yet add a little hot water.

Serve immediately.

Tips and variations

Vegetarians can add a little butter or grated vegetarian cheese at the end.
For more texture if you like you can add fresh mushrooms (sliced) when sautéing the onion.

Comments

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