¼ cup Earth Balance vegan butter (or sub olive oil), divided
½ a red onion
4 oz shitake mushrooms, sliced
¼ cup dry white wine of your choice
2 cups vegetable broth, warm
Salt and pepper to taste
Instructions
In a deep medium sized saucepan, heat half of your butter/oil over medium heat
Once melted, add the chopped onion and stir until fragrant and almost translucent, about 3-4 minutes
Add the shitakes and continue stirring for another 3-5 minutes
Pour in Arborio rice and continue to stir until the rice is semi-transparent
Working slowly, add increments of the wine, stirring until all the liquid is absorbed
At this point, stir in half of your remaining butter
Add 1 cup of the broth and continue stirring until all the liquid is absorbed
Add the other cup and stir continuously
When there is very little liquid remaining (but not quite dry), add the last of your butter and season with salt and pepper to taste
Let stand off heat and covered for two minutes, then stir and serve
Notes
•You can generally sub creminis or other mushrooms, however for this recipe in particular I highly recommend shitakes for the depth of flavor •When adding butter, don’t be concerned if you’re not using a whole lot. It’s intended that you use only a small spoonful each time. •Make sure you wait until your risotto is nearly dry before you add your second cup of broth •When stirring, don’t neglect the bottom of the pot: there could be some sticking which would not be fun.
Recipe by Whisk & Shout at https://whiskandshout.com/one-pot-vegan-mushroom-risotto/