Wild Mushroom Risotto

This recipe is 100% dairy free, thanks to a few simple swaps. Replace regular butter with a combination of vegan butter and olive oil. Swap regular parmesan with a vegan alternative. And finally, instead of chicken broth, use mushroom broth. This is especially important – the mushroom broth both intensifies the mushroom flavor and gives the risotto a rich meatiness.

The J. Lohr Estates Los Osos Merlot pairs fantastically with mushrooms and other rich, comforting dishes, like this Wild Mushroom Risotto.

Recipe and photo courtesy of Alexis Sinclair @crowded_kitchen.

Serves: 4-6

Ingredients:

• 4 Tbsp. olive oil, divided
• 1/2 cup dried porcini mushrooms, rehydrated in warm water for 30 minutes
• 4 cups mixed wild mushrooms (we used shiitake, portobello and chanterelle)
• 1/2 cup chopped parsley + more for garnish
• 4 Tbsp. vegan butter
• 2 medium yellow onions, diced
• 1/2 cup diced shallots
• 2 Tbsp. minced garlic
• 2 cups arborio rice
• 1 cup dry white wine
• 4 cups mushroom broth
• 4 cups vegetable broth
• 2 tsp. salt, divided
• 1 1/4 tsp. freshly ground black pepper
• 2/3 cup vegan Parmesan-style cheese

Instructions:

1. Rehydrate dried porcini mushrooms by soaking them in a bowl of warm water for 30 minutes. When softened, drain and set aside.
2. In a large stock pot, heat 2 Tbsp. of olive oil over medium heat. Add all mushrooms, and sauté for about 5-7 minutes, stirring often. Add 1 tsp salt and all chopped parsley and continue to cook until mushrooms are very tender and fragrant.
3. Remove from pot with a slotted spoon and transfer to a bowl. Set aside.
4. In stock pot, add remaining olive oil and vegan butter. Heat to medium.
5. In a separate pot, pour in all mushroom and vegetable broth and heat to low. Keep close to risotto pot so you can easily ladle broth without making a mess.
6. Add onions and shallots to olive oil & butter. Sauté 5-7 minutes, or until tender and translucent, stirring often. Add minced garlic and continue to sauté another 2-3 minutes.
7. Add arborio rice and stir well to coat. Let toast for a minute or two, then add wine. Stir until wine is completely absorbed, then begin ladling in broth, one ladle-full at a time. Don’t add the next ladle of broth until the previous one has been almost fully absorbed. You’ll have to stir often and keep a close eye on the risotto to prevent burning/drying out.
8. When all broth is absorbed and rice is tender, stir in sautéed mushroom mixture, remaining 1 tsp. salt, black pepper and vegan Parmesan. Stir well.
   
9. Serve with more vegan Parmesan and parsley. Enjoy with a glass of J. Lohr Estates Los Osos Merlot!

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.