Vegan Mushroom Risotto

Instructions

1. Step 1

   Finely dice the onion and mince the garlic on the cutting board with the chef's knife. Slice the mushroom and keep the prepared ingredients ready beside the cooking area.

   Cookware: Chef Knife — prep, cutting board — prep

2. Step 2

   Heat 15.0 ml of olive oil in the large skillet over medium-high heat, add the mushroom, and sauté for 8 minutes, stirring with the wooden spoon, until browned and no longer wet-looking. Transfer the mushrooms to the mixing bowl.

   Timer: 8 min (scalable)

   Ingredients used: 400.0 gr Mushroom, 15.0 ml Olive Oil

   Cookware: large skillet — medium-high heat, mixing bowl — holding, wooden spoon — stirring

3. Step 3

   Pour the vegetable broth into the saucepan and bring it to a gentle simmer over low heat, then keep it hot for adding gradually.

   Timer: 5 min (scalable)

   Ingredients used: 1000.0 ml Vegetable Broth

   Cookware: saucepan — low heat

4. Step 4

   Heat the remaining 15.0 ml of olive oil in the large skillet over medium heat, add the onion and garlic, and cook for 5 minutes with the wooden spoon until the onion is soft and translucent.

   Timer: 5 min (scalable)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet — medium heat, wooden spoon — stirring

5. Step 5

   Add the Arborio rice to the skillet and toast for 2 minutes, stirring with the wooden spoon, until the grains are glossy and lightly translucent at the edges.

   Timer: 2 min (scalable)

   Ingredients used: 300.0 gr Arborio Rice

   Cookware: large skillet — medium heat, wooden spoon — stirring

6. Step 6

   Add the mushroom from the mixing bowl and gradually stir in the hot vegetable broth, adding a little at a time as each addition is absorbed, for about 20 minutes. When the rice is creamy and tender with a slight firm center, stir in 3.0 gr of salt and taste.

   Timer: 20 min (scalable)

   Ingredients used: 400.0 gr Mushroom, 3.0 gr Salt, 1000.0 ml Vegetable Broth

   Cookware: large skillet — medium heat, mixing bowl — holding, saucepan — low heat, wooden spoon — stirring

7. Step 7

   Taste the risotto and add the remaining 2.0 gr of salt only if needed, stirring it through with the wooden spoon; otherwise leave it out. Serve while creamy and loose.

   Ingredients used: 2.0 gr Salt

   Cookware: large skillet — off heat, wooden spoon — stirring