Vegetarian Valentine's Day

Don't be put off by risotto's reputation! It sounds complicated and tedious but in reality, it only takes a few ingredients (many of which you probably already have in your pantry) and about 20 minute.

Porcini Mushroom Risotto

1 cups arborio rice
6 oz fresh assorted mushrooms such as portabello or shitake or a blend
5 oz dried porcini oz mushrooms reconstituted in 1.5 cups very hot water (Try Fungus AmongUs brand)

4-5 cups vegetable broth or No-Chicken broth
1 cup dry white wine

2 stalks celery, 1 carrot, and 1/2 large onion, diced OR you can use 1 - 1.5 cups already pre-chopped mirepoix mix)
1/2 cup fresh grated Parmesan cheese (optional)
1/2 cup soy creamer or half and half
3-4 cloves of garlic chopped
1 tbs extra virgin olive oil

1 tsp black truffle oil or 1 tbs black truffle butter (Dartagnon) optional
1 tsp fresh thyme leaves, chopped
2 tbs earth balance or butter
2 tbs fresh parsley chopped
1 tsp salt or to taste
1 tsp fresh ground black pepper or to taste

Place dried porcini mushrooms in a bowl and cover with 1-2 cups very hot water (heat the water in the microwave for 2 minutes to get a good temperature). Set the mushrooms aside to soak and soften for 5- 10 minutes, drain and reserve the soaking water.

In a deep skillet or pan over medium-high heat, heat the olive oil and Earth Balance. Add the chopped garlic, onion, carrot, and celery. Season with a sprinkle of salt and pepper. Saute about 40 seconds to one minute, then add the fresh mushrooms and saute until tender. 

Add the arborio rice and stir to coat each grain in oil. Toast the rice for about 45 seconds to develop its flavor. Slowly add in the wine and a bit of the vegeatable stock and continue stirring until almost all of the liquid is nearly absorbed (this may take 2-3 minutes, make sure to stir frequently). Add the porcini mushrooms and a bit of the mushroom soaking liquid, continuing to stir until liquid is almost absorbed again. Add broth a few ladle-fulls at a time, stirring well and waiting until nearly all of the liquid is absorbed after each addition. Repeat until rice is tender, but not mushy. This will take about 20 minutes and you can adjust the amount of liquid as necessary. Finish by stirring in the soy creamer or half and half and the cheese and drizzling with truffle oil or truffle butter. Add fresh parsley at the last minute and stir gently. Adjust salt and pepper to taste. Risotto should be creamy and a bit liquidy - not too stiff.

Serve with sauteed greens of your choice (spinach, swiss chard, kale, collards, etc). Your favorite bubbly would be a delicious pairing for this risotto - or a nice Pino Noir if you prefer a red.