For 4 servings:
1 1/2 cups of arborio rice,or brown and wild rice blend
1 cube vegetable broth (Rapunzel)
in 2 cups of warm water
1 tbs butter replacer (Earth balance)
1 medium onion, chopped
2 cloves of garlic, minced
3 cups of button mushrooms (or better chanterelles!)
1 cup of dried mushrooms**, rehydrated
1/2 cup clean, fresh or frozen Hen of the Wood (Maitake) pieces
1/2 tsp ground nutmeg
2 tbs fresh frozen parsley
1/2 cup of shredded veg cheese (Daya)
salt and pepper to taste
If you are using brown or wild rice, cook rice ahead of time in broth and water. If you use peeled or arborio rice, it will be cooked later with the mushrooms in the wok.
Heat up a wok style pan, add butter replacer, when melted, add onion and garlic and saute for some minutes. Then add the chopped mushrooms, cook for about 4 minutes, then cover the pan and wait a couple minutes until liquid from the mushrooms has formed in the pan.
Add arborio rice to the mushroom water and simmer until the rice is cooked. Add spices. Frequently stir while watching, that the rice is covered with water. When all water is absorbed, add some broth gradually, as needed, which also adds flavor to the risotto.
If you cooked your rice ahead, you can add the cooked rice now to the mushroom liquid and simmer everything together until more liquid is absorbed. Stir frequently.
When rice and mushrooms are done, reduce heat, add parsley and shredded veg cheese, stir in and let sit for a couple of minutes. Add spice if necessary. Stir and serve warm. ©2012 Sabineart
**When buying dried mushrooms, check for the origin. Organic or local varieties are to prefer to imports where environmental toxins might be an issue.