Garlic Mushroom Risotto

• Produce

  • 3 cups Crimini
  • 2 Garlic, whole
  • 1 Onion chopped finely, medium
  • 2 tsp Thyme, fresh

• Canned Goods

  • 2 cups Vegetable or mushroom stock

• Pasta & Grains

  • 1 cup Risotto rice

• Baking & Spices

  • 2 heaping tbsp Nutritional yeast
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 tsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashew nuts

• Beer, Wine & Liquor

  • 1 cup White wine

• Liquids

  • 1/2 cup Water

• Other

  • 2 Squares of silver foil

Found on avirtualvegan.com

Description

Ingredients

• 1 teaspoon olive oil
• 2 whole garlic bulbs (not cloves, whole bulbs)
• 2 squares of silver foil
• 1/2 cup cashew nuts (soak for at least 2 hours in cold water or 15 minutes in boiling water)
• 2 heaping tablespoons nutritional yeast
• 1/2 cup water
• 1/3 cup dried mushrooms (I used chanterelles & morels but porcini , oyster or a mixed blend would also be good. Dried mushrooms are a little pricey but a little goes a long way.
• 1 tablespoon olive oil
• 1 medium onion chopped finely
• 1 cup risotto rice ( Arborio or Carnoli work best)
• 1 cup white wine ( you may sub this for more stock if you have no wine although the flavour will not be as good)
• 2 cups of vegetable or mushroom stock (use the water you drain off the dried mushrooms and make up to 2 cups)
• 3 cups crimini, baby portobello, or white mushrooms sliced
• 2 teaspoons fresh thyme (optional)
• Salt and pepper to taste

Directions

• Preheat oven to 400. Brush your foil squares with a little olive oil. Cut the top quarter off your garlic bulbs so they look like this
• Place in the middle of the foil and draw it up around the bulbs and squeeze tightly shut.
• Place on a tray and bake in the oven for about 25 minutes.
• Check they feel squishy through the foil. Return to the oven for a few more minutes if not.
• Remove and set aside.
• Put all ingredients into a food processor or blender and process until smooth. Squeeze the roasted garlic out of its skin and into the cashew cream. If you squeeze from the base up the little soft cloves will pop out easily. Process once more for 30 seconds or so until smooth and the garlic is combined.
• Set aside.
• Put the dried mushrooms in a small bowl and cover with warm water. Soak for at least 15 minutes then squeeze, drain and chop, reserving the liquid as part of the stock.
• Warm the olive oil in a wide shallow pan over a medium heat.
• Add the onion and sauté until translucent.
• Add the rice and stir for a minute or two until it starts to make little popping noises.
• Pour in the white wine and add the dried mushrooms.
• Stir constantly until the wine is almost absorbed. It will only take a minute or two.
• Gradually add 1.5 cups of stock, half a cup at a time, stirring constantly.
• When the liquid is nearly absorbed add the fresh mushrooms, stir and gradually add the last half a cup of stock. Keep stirring until almost absorbed again. Check that the rice is tender. If not add a little more stock and continue cooking until it is.
• Turn down low and add the cashew cream, salt and pepper to taste (about 1 teaspoon of pepper and 1.5 teaspoons of salt but taste as you add so its just right for you) and a sprinkling of fresh thyme leaves if you have it.
• Keep stirring until it has warmed through again.
• Serve immediately.