Скачать или смотреть Wild Mushroom Risotto (Vegan) - Susanna Foo

Vegan Wild Mushroom Risotto (Vegan and gluten-free)

In Asia, glutinous rice otherwise known as sticky rice or sweet rice is frequently used in desserts. Nevertheless, I love to cook this rice-like Western risotto. It cooks easily and quickly and has a slightly sweet flavor. But if you overcook this rice, it will become too sticky.

Ingredients:

1 cup sweet rice soaked overnight
1 shallot, thinly sliced
3 cloves of garlic, thinly sliced
4 tbs olive oil
1 oz. dried porcini mushrooms, soaked in 2-3 cups of water until soft. Save the mushroom water
4 oz. shiitake mushrooms, thinly sliced
1 package of brown or white beach mushrooms
2 cup of the soaked porcini mushroom water
Truffle oil

Directions:

1) Squeeze and drain the soaked porcini until dry. Strain leftover water through a fine strainer and save.

2) Wash the sweet rice under cold water until the water is clear and drain out all the water. Set on the side

3) Heat 3 tbs oil in a nonstick pan, add shallots and garlic, and cook until soft.

4) Add the porcini mushrooms and stir for a couple minutes. Then add shiitake and beach mushroom. Turn heat to medium-low and sauté until shiitake are soft.

5) Add sweet rice, stir and cook the rice until the rice is coated with mushrooms. Slowly add the porcini mushroom water while stirring and cook until the rice turns to translucent, but not sticky about 20 minutes.

6) Mix in the English peas and cook for 2-3 minutes. Add salt and fresh ground pepper to taste. Spoon the rice into a plate and serve.


Chef Notes:

You can also steam the rice. Mix sweet rice and 1 cup mushroom water and cook with the mushroom for 5 minutes. Then steam in the steamer for 15 minutes for the best result.



=-=-=-=-=-=-=-=-=-=-==-=-===-=—=-==-=-=-==-=

Please visit me on my social media channels!

Instagram:   / susannafoo  

Facebook:   / susanna-foo-116468943593922  

Twitter:   / susannafoo  

YouTube Channel:    / susannafoohomecooking