A vegan version of risotto with porcine mushrooms and paprika, with the addition of Parmesan. The risotto is phenomenal and delicious, the right thing for vegan food lovers. It is easy to prepare and ready quickly. Follow recipe.
Ingredients: simple, total time 40 min, 2 serving
2 Tbsp olive oil EVO
1 small onion
1 teaspoon of dry spice/ Vegeta
1 medium yellow bell pepper/ diced
1/2 red bell pepper/ diced
a pinch of dry parsley
1 cup rice/ 180 ml
2 cloves of garlic / finely chopped
a little salt and pepper
1 glass of water/ 200 ml
100 g chopped Porcine + 200 ml mushroom water
2 cubes of butter/ 20 g
1 Tablespoon of grated Parmesan
1 Tablespoon of fresh parsley/ chopped
Preparation:
First, prepare all the ingredients as described above.
Porcine are mostly already prepared and chopped from the store. Soak the porcine mushrooms in a small, deep dish and cover with 200 ml of water, leave to stand for 30 minutes.
During this time, chop all the vegetables.
Put the olive oil in a deep-frying pan and wait for it to heat up on a slightly moderate heat. Add the chopped onion, fry until it has a glassy appearance, stirring constantly so it doesn't burn. Add the prepared chopped peppers and stir to simmer for about 15 minutes with constant stirring. Peppers must not be limp and too soft!
Insert a cup of rice and fry for 5 minutes with constant stirring. Then add a pinch of dry parsley, chopped garlic salt and pepper to taste.
Immediately after that, add a glass of water and mushrooms Porcine, cover the pan and stir occasionally, cook for about 10 minutes.
After the specified time, add the liquid from the mushrooms and cook for about 10–15 minutes.
When the rice has softened (but not much), add butter and mix well, this is usually done 5 minutes before the end of cooking.
After that, add fresh chopped parsley. Turn off the heat and add 1 tablespoon of grated Parmesan and mix well.
Serve warm. You can serve this risotto in deep and shallow dishes plates. It goes perfectly with a slice of wholemeal black bread with cumin. Buon appetito!
NOTE: Always cook as much rice as you need for the day, because it is not wise to overcook it the next day, This also applies to spinach. If you make this risotto with wholemeal rice, then prepare for a longer cooking time. I used Italian Arborio white rice.
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