Mushroom Risotto
Is there anything better than a warm plate of food? I made this at the beginning of February and planned on making it Valentine's day post. Then disaster struck Texas and while I technically had this recipe ready to go and video made, I didn't think it was right to post anything while people in Texas (where I live) were still suffering.
In the worst winter storm series in 10 years in Texas, I was very lucky to not have any major damage done to my apartment. Physically, I was fine though it was very cold here and I didn't have running water for 9 days - something I'm still fighting my landlord on as their buildings aren't up to code. I had a lot of supportive friends here in Texas and most of my friends from up north were really supportive as well. There are still a lot of people who have lost their homes, or worse their lives, and a lot of work that needs to be done. If you would like to help, I think making a donation to Central Texas Food Bank will make the biggest impact.
In times of crisis, I wholeheartedly believe that you need to do your part to help out, and if you are not willing to help, you need to keep quiet. It's already hard enough to deal with everything physically, mentally is another ball game. So if you don't have anything helpful to say, don't say anything.
Also today Texas' Governor decided that the state should open up to 100% capacity and no mask mandate so it's been a really hard time for the people who live here and are doing everything they can to turn Texas blue.
OK ONTO THE RISOTTO
This is a luxurious vegan, gluten-free, hearty meal option. Yes, I know that vegan/vegetarian options are often rice and mushrooms but you know what? It's delicious.
I decided to upgrade the texture of the risotto by adding some seasoned and toasted panko breadcrumbs on top to help turn this mushy food into something great.
I mean just look at it!
Mushroom Risotto
1 to 1 1/2 qt vegetable stock
2 portobello mushrooms
4 tbsp olive oil, divided
1 small yellow onion, diced
1/2 cup arborio rice
1/2 cup Panko bread crumbs
2 tsp garlic powder
2 tsp red pepper flakes
1/4 cup chopped parsley
Zest of one lemon
Salt and pepper
In a small saucepan, heat the stock over medium heat until warm but not simmering. Keep warm.
Heat a skillet or sauté pan over medium heat. While the pan is heating, remove the gills of the mushroom and slice into half inch strips. Add the mushroom slices to the skillet and cook until browned and tender, about 10 minutes. Once cooked set aside.
In the same skillet, add in 2 tbsp of olive oil and add in the onions. Sweat the onions down until just turning translucent but not browning. Add in the rice and let toast in the pan with the onions for about a minute.
Using a ladle or measuring cup, add in 1/4 cup or stock into the rice, stirring constantly. Once the stock has been absorbed, add in another 1/4 cup and constantly stir it. Repeat this until the rice has absorbed almost all of the the liquid, this will take almost an hour. If the rice looks really creamy and you still have stock left, test the rice to make sure it’s soft and you can save the stock for another use if you no longer need it. The rice will be creamy and soft but should stick together and you’ll be able to see a track on the bottom of the pan if you drag a spoon through it.
In a new skillet over medium high, add in the remaining oil, Panko bread crumbs, garlic power, and red pepper flakes. Stir occasionally until the breadcrumbs have lightly toasted. Once toasted, mix in the parsley, lemon zest, salt and pepper.
To plate, scoop half of the risotto onto the plate. Lay slices of the portobello mushroom over on the rice, and then top with Panko.
Happy Eating!
Kelly