Vegetable Stock (preferably homemade) 6 cups
1 Cup Frozen Peas
1 & 1/2 Cups Risotto Rice Biological Fior diRISO Italy
6 White Mushrooms and a handful of Maitake Mushrooms
2 Large Shallots sliced thin
4 Large Garlic Cloves minced
4 Medium Tomatoes quartered and seeded
Saffron Threads
1/2 cup or more of Vermouth
2 tbs Miyoko’s Butter
Miyoko’s Sun-dried Tomato Cheese
Salt, Pepper
1/2 Lemon
Fresh Parsley, Basil
Bring stock in separate pan to keep warm. Add the butter, Shallot, garlic, and sauté a few minutes, add the Rice, stir for a few minutes well. Add the vermouth, twice actually and let it reduce, stir rice frequently. Add 1 cup of veggie stock and stir until reduced, you can cook your mushrooms in separate pan and just brown them. Keep adding the stock and reducing, Add your tomatoes, mushrooms, and saffron, salt. A couple more cups of stock 1/2 cup to 1 cup reduced each time; until ready approximately 20-25 minutes. You may not use all the stock but it’s great for the Risotto leftovers.
Add 1/4 block or more of Miyoko’s Sun-Dried Tomato Cheese, stir in well. Taste for doneness, add the peas, and a squeeze of 1/2 a lemon. Serve with vegan parmesan below.
Garnish, with parsley, basil and parmesan cheese.
I love the warmth and taste of Risotto’s in Spring especially while we have the Bomb Cyclones freezing flooding weather here in California. Go Vegan for the planet!
It’s a lovely, rich satisfying comfort food that’s decadent. The cheese and saffron were everything. I hope you make this, it was beyond amazing, let me know! I always add extra broth to bottom of bowl. Enjoy!
PINE NUT PARMESAN
1 Cup Pine Nuts minced in coffee grinder
1/2 Cup Nutritional Yeast grinded
Salt
