How To Make Vegan Mushroom Risotto

Vegan Mushroom And Leek Risotto

Thick and creamy risotto enriched with four kinds of mushrooms recipe.

INGREDIENTS:

• Chopped leeks (white part only)
• 4 shallots, chopped
• 1/3 cup canola oil
• 2 cups risotto rice
• 2 tablespoons dried and washed porcini mushrooms
• 1 packet (100 grams), Fresh Shay-taki mushrooms cut into quarters
• 2 packages (150 g) fresh Himeji brown or white mushrooms
• 2 king forest mushroom cut lengthwise and sliced
• 1/2 cup dry white wine
• 6 cups water
• 1 tablespoon salt
• a little pepper
• 100 g tofu cream

Preparation:

PREPARATION:

• Steam the onion and leek in oil until the onion is Clear. Add porcini mushrooms and continue to sauté for 2-3 minutes.
• Add rice, salt and pepper and continue to sauté until the rice is heating up.
• Pour the white wine and cook, stirring until most of the wine has evaporated. Add two cups of water or pivot, bring to a boil, lower heat and simmer open, stirring until the liquid is absorbed into the rice. Add the remaining fluid, two cups at a time, until all the liquid is absorbed. The rice is ready when it is very wet, but with a hard point in the center of the grain.
• Remove from heat, stir in the cream and serve immediately.