Creamy, aromatic risotto is something I’ve always been afraid to cook. I thought it requires a lot more culinary skills, and here’s a surprise! It turns out that even a rookie like me can handle this dish. Fantastic, creamy and delicate risotto is a wonderful idea for quite a quick, unusual dinner.
You can also prepare risotto with pearl barley or other grains. The addition of wine and thyme gives this dish a totally crazy flavor. It is both sweet, salty and sour.
The secret to a good risotto is, of course, constantly stirring the rice while cooking. This is why the rice releases the starch that makes the whole dish stick together.
In the traditional version, risotto is served with Parmesan or other hard cheese. Today, however, we are making a vegan version with nutritional yeast that has a slight cheese flavor.
RICE – you must remember to choose the right rice. Arborio is that short and slightly round type of rice which is perfect for risotto. NOTE: sushi rice, although similar in shape, is not suitable for risotto, it is way too sticky.
WINE – I chose one of the cheaper ones here, we don’t have to buy expensive wine. It’s important for wine not to be too sweet. During cooking, the alcohol boils and disappears, leaving only a wonderful sour aroma in the dish.
INGREDIENTS
- 250g of mushrooms
- 150ml of white wine
- 3 cups of vegetable broth
- 300g of arborio rice
- 2 teaspoons of nutritional flakes
- 1 onion
- parsley or thyme
- salt pepper
CREAMY RISOTTO – PREPARATION
- Fry the chopped onion in hot olive oil, but do not let it turn golden. Add chopped mushrooms and sauté with salt.
- Add the rice and fry it all together for a few minutes until the rice becomes transparent.
- Pour a glass of broth and wine, stir everything all the time. When the broth is absorbed by rice, add another glass.
- When it is also absorbed, pour the last glass. Always remember about constant stirring. The whole process should take about 20 minutes.
- At the end, season it, add the yeast flakes and set aside for a few minutes. Serve on a plate sprinkled with parsley or thyme. We serve it with garlic bread.
