Tuesday, April 19, 2011

Earth Day Risotto: Inspired. Earthy. Friendly.



While trying to come up with the perfect Earth Day recipe - that's April 22, hot stuff - I realized I already had it.
What's more earth-y than a Vegan Mushroom Risotto with Filtered Water Mushroom Stock? This is one of the recipes that I filmed with Mavea, the filtered water company. Choosing to filter your own water over purchasing bottled is one simple change that you can make to lessen your impact.

And using filtered water in your recipes tastes so much better!
So while I prepared this back in January, it still is totally on-point for spring. You can even green it up with some chopped herbs. 
Don't be afraid of risotto...contrary to popular Risotto Belief, this is actually a hard recipe to mess up and does not take very long. As long as you pay attention to stirring and follow my measurements and intervals for adding your liquid, you should be fine.
This is one of my recipes that pleases everyone and after preparing it for Mavea (twice so that I could have back-up) we had risotto for a few days. How earth-friendly of us?

Got any plans for an Earth Day feast? 



Vegan Mushroom Risotto with Mushroom Stock
Stock
Assorted mushroom stems, veggie scraps, and herbs
Filtered Water to fill pot
Risotto
1 cup Arborio rice
1 cup crimini mushrooms
½ cup shitake mushrooms
1 shallot, chopped
1 onion, chopped
2 cloves of garlic, chopped
½ cup dry white wine
2.5 cups mushroom stock
1 tbsp Earth Balance
1 tbsp fresh parsley, chopped
Salt and pepper to taste

Prepare your mushroom stock ahead of time.  I place assorted herbs, veggies, and water in a large pot with mushroom stems until it boils, then I let it simmer for 2 hours.  Strain it after. It adds a really earthy, rich flavor to my risotto. You can keep this in the fridge for up to a week or freeze for later use.

Heat margarine in a large saucepan over medium heat.  Add the chopped garlic and onions and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and salt and pepper, and cook until the mushrooms are soft, about 4 minutes more. Add the rice, and, stirring constantly, cook until the rice is evenly coated and starts to pop,  another  5 minutes. Add the wine, stirring constantly, until the liquid has evaporated.
Pour 1/2 cup stock into the rice mixture, stirring, until most of the liquid is absorbed. 

Add ½ cup at a time, until absorbed, before adding more.  Continue to cook for about 20 minutes, stirring constantly, until rice is a creamy consistency.

Fold in chopped parsley and serve.

Serves 4.

3 comments:

A and J said...

I definitely am a member of the Popular Risotto Belief club-- it looks scary! We had the most amazing Earth Day dinner at Square 1682 last year, but I'm thinking this year might call for some of this risotto.

kellywhitephillips said...

I think people just want you to think it's hard so that you're more impressed when they make it.

Pour yourself a glass of wine (hey, it's already open, might as well) and get your stir on.

I like to watch CNN or play on the tablet while I am tending to my risotto - and it doesn't take as long you'd think!

MegSmith @ Cooking.In.College said...

This is such a perfect Earth day recipe...those mushrooms are gorgeous and risotto is one of my absolute favorite things to make and eat!