There is nothing more comforting than a steaming bowl of risotto, with the wintery, rainy weather we are having in Oz. Also good for those experiencing summer mind you, as it is not to heavy.
This risotto is a slightly wet one and is an absolute favourite in our home.
- 1 ltr vegetable stock
- olive oil
- 4 large field mushrooms thickly sliced
- handful of sage leaves
- dairy free butter
- 1 small leek thinly sliced (white part only)
- 2 garlic cloves thinly sliced
- 1 cup arborio rice
- 1/4 cup white wine
- 1-2 tbsp plant based sour cream
- fresh finely chopped parsley
- sea salt
- black pepper ground
- cashew parmesan
- dairy free brie, or feta
- truffle oil *optional
Bring the vegetable stock to a simmer in a pot.
Heat 1 tbsp olive oil in a frypan over a medium heat. Add the field mushrooms and a pinch of sea salt. Cook until the liquid has reduced, then add the sage leaves a little nob of dairy free butter. Fry until sage is crisp.
Heat a large deep pan and add 1/2 tbsp of butter and a good drizzle of olive oil. Add the leek and garlic and cook for 5 minutes, until softened.
Add the rice and stir to coat, then add in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy.
Stir in sour cream, parsley (reserve a little for on top), a nob of dairy free butter and season.
Sprinkle the cashew parmesan on top and additional parsley.
Top with a spoonful of mushrooms and 2 slices of brie.
Drizzle a little truffle oil on the risotto, if you want decadence (trust me, you do).