Tuesday, April 18, 2017

Risotto is SO GOOD! and #vegetarian!

I usually like the kind of rice you bung into the water and take off the heat when it's done BOOM! But sometimes I like to make risotto. Some people will tell you that you can make risotto the same way, just using Arborio rice, but it isn't the same. Just no. I mean, yeah, you can do it, but it isn't the same.

So this happened.
RISOTTO WITH MUSHROOMS AND PEAS
  • vegan margarine (or butter)
  • Arborio rice
  • four times as much liquid as rice (I used white wine and water)
  • Parmesan cheese
  • salt and pepper to taste
  • mushrooms, halved
  • flour
  • more white wine
  • peas, cooked
  1. Heat some margarine or butter in a skillet and in a saucepan. Put the mushrooms in the skillet and the rice in the pan. Add 1/4 of the liquid to the rice and cook on high medium, stirring almost constantly, until the liquid is absorbed. Add another 1/4 of the liquid and continue cooking and stirring until THAT liquid is absorbed. Continue until almost all the liquid is absorbed. Add salt, pepper, and Parmesan.
  2. Meanwhile, in between stirring, cook the mushrooms on medium heat until they start giving off liquid. Add enough flour so you can toss the mushrooms around in it and coat them. Cook until the flour browns a little. Add a little wine and cook until all the liquid is absorbed.
  3. Put some rice in a bowl or on a plate. Top it with mushrooms, then top that with peas. You can sprinkle it with chopped parsley and/or more cheese, if you want to.
It's a little fussier than I usually cook, but sometimes it soothes me to fuss over cooking. You could leave the cheese out, if you want to go vegan. Add a little ground cashew or some nutritional yeast. Still good.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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