We’re so glad you enjoyed it, Megan! So yummy! We skipped the white wine even (turns out, I DID drink that bottle already, oops!). And needed to cook about another 10-12 min. Combined with the nutritional yeast, it was a tasty, cheesy weeknight dinner! I made it with parmesan cheese and garlic and added some pepper at the end. Shallot are in a similar family =), Thanks This was delishes!!! I bet adding the reconstituting liquid to the broth would be amazing. Thank you for the recipe! Q: I have a 1/2-pound bag of dried shiitake mushrooms that I bought in Chinatown for $3, but I don’t have any idea how to use them! What type of broth did you use? Thanks so much for the lovely review! Thanks so much for sharing! Ingredients. Try this one out – delicious. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. I LOVE mushrooms and this meal made me so happy, I can’t wait to make it again! But we have heard of others making buckwheat risotto, so it might work! Then, chop the mushrooms … It was easy enough, I will oblige :). Did I miss something?! sliced Shiitake mushrooms, hardy / woody stalked removed, (works best here – we recommend not subbing other grains), (plus more for serving // or sub nutritional yeast). We made our own vegan parmesan right beforehand too. Fantastic dish that is full of flavor! Thanks for another great recipe! We’re so glad everyone enjoyed this recipe, Hannah! This looks delicious ! First risotto at home :). This recipes makes it super easy to follow and tastes out of this world. I always have to have something green on my plate so served with some steamed tenderstem broccoli. I like to use a mixture of a couple of kinds. We’re so glad you enjoyed it! The recipe was easy to follow. Very easy and delicious recipe So good that I had to write my first review / comment ever! Hi Lourelai, we don’t think it would be quite as flavorful, but probably still tasty! Thanks for the feedback, Maria! While the risotto cooks, drain the mushrooms (remember to add the soaking liquid to the risotto). Cook for 2 minutes or until the liquid is mostly absorbed. I’m writing this review while eating the leftovers. To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional). Sorry about the confusion! Drain and … Thanks for sharing, Anjali! Would I sub the white wine with something else if not using? I’ve made this twice now; both times were successful and incredibly delicious! So glad you enjoyed it, Molly! Once hot, add oil and shallot and season with … In a large Dutch oven-type vessel, you’ll make the risotto—simplifying the process a bit by mostly cooking it in the oven. If not, which of your main course vegan recipes are best to use when I need to make them one (or even better 2) days in advance? I was afraid to use them in the recipe so I left out. In the meantime, heat a large pan* over medium heat. Miraculous Vanilla Ice Cream too. A perfect meal for a chilly fall evening. Weight down the mushrooms with something so they stay submerged for 30 minutes. I used the 1/4c of nooch, a few shakes of black pepper, 2t thyme and 1t cracked rosemary. 327 homemade recipes for dried shiitake mushroom from the biggest global cooking community! 84-year-old mom loved it, 14-year-old son (very discriminating eater) loved it and the cook loved it! I was looking for something simple for dinner on a cold winters night and this was just so perfect. Was also good as leftovers. Once simmering, reduce heat to low to keep warm. Can Farro or any other whole grain be used instead of Arborio rice? HeartyCheesyExtremely flavorfulComfortingEasy to makeCustomizable& So delicious. You may have some liquid remaining. Otherwise, it tastes great! However, this dish was perfect. This was so delicious! If you try it, we’d suggest adding more salt. Left out the vegan parm but still extremely delicious!! Thanks for the lovely review, Mandy! I counteracted a bit too much dried thyme with a good dose of garlic powder. Thanks so much for sharing =), Delicious!! Next come shallot and shiitake mushrooms, which are sautéed until golden brown. I’ve always been intimidated of making risotto but this was easy. Whoop! Thanks for sharing, Natalie! The rice and broth should bubble gently; adjust the heat as needed. Made for the family- 3 kids under 9 – they loved it! We’re so glad you enjoyed it, Shevonn! I also subbed chicken stock, a small yellow onion, and half a lemon instead of wine, then added in a cup of frozen peas at the end. Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Mom asked me to cook it again some time soon. I know you said not to tinker with the grain, but farro is a great replacement here. Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. We highly recommend arborio rice for this recipe, but if you experiment with it, report back on how it goes. xo, Delicious recipe, I used ghee and avocado oil and that was the only change. I used nooch in it, then sprinkled a little vegan parm on top when I served it. I found it to be simple and fairly quick to make and it definitely lived up to the comforting and creamy description. We made a whole meal out of it! Sauté for 3-4 minutes – stirring frequently. If you’re into risotto, also be sure to check out our Mushroom & Leek Risotto, and Creamy Vegetable Risotto! Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Oops my last post didn’t include an actual rating ☺️. Let stand for 15 minutes, strain mushrooms, and reserve liquid. (I also skipped the wine because I didn’t have any!) I’m used to leaving them out in Japanese cooking. I love a risotto. It’s a keeper for our family. Y’all. Some are saltier than others. Easy and very satisfying. Thanks so much for sharing! It turned out simply perfectly! Family loved it. I would love to make this for a date night kinda dinner. Many people asked to take some home with them! Yay! Sorry I did leave 5 stars but I guess it didn’t take! This was a super yummy, easy stay-at-home treat! You don’t need it, but it adds that extra nutty flavor that I love. If you’ve never cooked shiitake mushrooms before, this … See recipes for Using Dried Shiitake?! Regular Parmesan used instead of vegan and WOW, what a delicious flavor! But I’ve never made it because I know it’s a bit harder. Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. = ), delicious!!!!!!!!!!!!!!!... 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