Three mushroom risotto | vegan
This year we ended up picking multiple different types of mushrooms, some of which I've never tried before, so we decided to make this delicious three mushroom risotto with oat cream.
Servings: 5-6 Preparation: 15 min Cooking: 30 min
Ingredients:
1 medium onion
1 small stalk of celery
240 g chanterelles*
225 g Albatrellus ovinus*
90 g black trumpets*
2 1/2 cups (about 430 g) risotto rice
1 cup white wine
1 liter vegetable broth
1/2 tsp salt
1/2 tsp black pepper
1/2 cup oat cream
vegetable oil for frying
*These are the 3 different types of mushrooms that we used. Some of them might not be available where you live, so just choose mushrooms that are available or that you prefer. Though I suggest using at least 500 g of mushrooms in total.
Instructions:
Finely chop the onion and celery. Cut the mushrooms.
Heat up a large deep pan with a bit of vegetable oil. Add the onions and celery. Fry them until the onion turn soft.
Add the mushrooms. Fry for a few minutes, then add the rice. Mix everything well, let the rice fry for a couple of minutes and then add the white wine. When the rice has absorbed all the wine, add 1 cup of vegetable broth. Mix everything and let the rice absorb the liquid before you add another cup of broth. Repeat until the rice is almost cooked (about 15-20 min) and you've used (almost) all of the broth.
Add the salt, pepper and the oat cream to the risotto. Mix everything well and let it cook for another 3-5 min.
Serve hot with a glass of white wine.
