I have been trying out a number of new recipes using dried wild mushrooms and my first creation was this Sun-dried Tomato and Lobster Mushroom Risotto. The combination of earthy mushrooms and sweet tomatoes with creamy risotto was a great pairing.
- 1 medium onion, minced
- 2 cloves of garlic, minced
- 1T olive oil
- 1 cup arborio rice
- 1/2 cup white wine
- 5 cups warm vegetable stock
- 1oz dried lobster mushrooms, soaked in 1 cup hot water for 30 minutes; rough chop the mushrooms
- 10 oil packed sun-dried tomatoes, sliced
- 1t Italian Seasoning
- 1T vegan parmesan
Heat 1 the oil in a large skillet over medium heat. Add the onion and garlic, cook, stirring, until translucent, about 5 minutes. Add the rice and sun-dried tomatoes and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Add the mushroom soaking liquid to the rice, make sure not to add the grit that may have floated to the bottom. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in the mushrooms and vegan parmesan.