From ThisBlueWiki
This recipe is vegan if vegan "chicken stock" is used.
- 1 cup arborio rice
- 3.5 cups Imagine organic no-chicken broth
- 1/2 cup dry white wine
- 2 medium shallots, diced
- 1 small garlic clove, minced
- 2 cups chopped crimini or baby bella mushrooms
- up to 3 Tbsp. extra virgin olive oil
- 1/4-1/2 tsp. kosher salt
- black pepper to taste
Heat vegetable stock, keep warm in a small saucepan.
In a wok or large, heavy-bottomed saucepan, sauté shallots and garlic in 1 1/2 tablespoons olive oil over medium-high heat until soft, about 3 minutes.
Add rice, salt and pepper; sauté for 1 to 2 minutes without browning, stirring constantly. The edges of the rice grains should be translucent but the center opaque.
Using a ladle, pour in hot stock 1/2 cup at a time, stirring constantly. Wait until liquid is absorbed before adding more; when stirring, sauce on the bottom of the pan will begin to get tacky, this is the sign that more liquid needs to be added right away. Adjust heat as necessary to maintain a vigorous simmer. Add wine, preferably at room temperature, after the first 1/2 cup of stock.
Continue cooking and stirring the rice very frequently, adding stock 1/2 cup at a time, until broth is gone and rice is al dente (tender but firm). Add mushrooms before the last couple ladles of broth.
Remove from heat, stir in up to 1 Tbsp. olive oil for consistency, and serve immediately.
- Suggested side dishes: Steamed broccoli.
- Suggested wine pairing: A good Chenin Blanc, well-chilled (this can also be used in the recipe at room temp)