Vegan Chanterelle Risotto

Few things are better than risotto with wild mushrooms, especially when you picked them yourself! This humble but tasty recipe lets the chanterelle flavour shine.

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Ingredients

1 onion finely chopped
2 cloves garlic
2 cups chanterelle mushrooms chopped
2 tsp mixed herbs (see notes)
1 pinch black pepper ground
1 tbsp soy sauce
1 tbsp lemon juice lime juice or cider vinegar
1 tsp stock powder or bouillon
1 cup short grain rice for brown rice: see notes
2 cups water more as needed
2 tbsp nutritional yeast
a couple strands of saffron (optional)
¼ tsp kala namak (optional)

Instructions

Clean the chanterelles. Small mushrooms can be left whole, larger ones can be chopped into chunks. The mushrooms will shrink to half their size when cooked.
Fry the onion in olive oil, stirring frequently, until start to brown ever so slightly.
Add garlic and chanterelle mushrooms. After a few more minutes, add herbs.
Cook on until liquid is almost boiled off. If the mushrooms are a bit dry and don't give off any liquid, add a splash of water.
Add stock powder and rice, and saffron and kala namak if using. Toss around for two minutes, to coat the rice in oil.
Deglaze with wine substitute: soy sauce & vinegar/lemon juice.
Add water to cover the rice. Bring to boil and turn down the heat to a gentle simmer. As the liquid gets absorbed, keep adding water to keep the rice just covered. Once the rice is done al dente (after about 20 minutes), let it absorb the rest of the liquid until a creamy consistency is reached.
When the rice is cooked, mix in the nutritional yeast.
Season with salt & pepper, to taste. Mind that the risotto will taste more salty when it has cooled down a bit.

Notes

Rice

Arborio rice gives the most creamy texture. Short grain white rice can also be used.

Brown rice is more wholesome and nutritious than white rice, and also super tasty. However, it takes a bit longer to cook than white rice, and makes for a bit less creamy risotto. The nutritional yeast will add some extra creaminess, though.

When using brown rice in the pressure cooker, add an extra 5 minutes to the cooking time and and add an extra ¼ cup of water per 1 cup of rice.

Mixed Herbs:

Any mixed herbs will do. When we use dried mixed herbs, we like Italian herbs or herbs de provence, but in the alpine area you will often find parsley in hearty mushroom dishes. If you have any fresh herbs, go add them in! Fresh basil might not be the best fitting choice of herbs in this recipe, though.

Nutrition

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