Vegan porcini risotto

Vegan porcini risotto is a creamy dish that rice lovers with mild flavors love. It is a classic dish of Italian cuisine and very easy to make. It will only take you approximately one hour to prepare and its ingredients are easily found in any supermarket or natural stores.

The main secret of this recipe is in the preparation of a good broth and the proper way to add it while the rice is cooking. And keep in mind that the creamy touch is provided by its constant way of stirring. Another of the best kept secrets in making this risotto is that you must make sure that the starch contained in the rice releases it slowly and progressively. For this to happen, it is necessary to comply with the technique that we share with you in the preparation of the recipe. So don't stop reading and preparing it!

VEGAN BOLETUS RISOTTO RECIPE

Ingredients (3-4 servings)

• 250 g carnaroli rice
• 15 g dehydrated boletus
• 1 spring onion
• 1 clove garlic
• 60 ml white wine
• 1 liter of vegetable broth
• 5 g brewer's yeast (to taste)
• pepper
• dried parsley
• oil
• salt

Preparation (1 hour approx.): 1. Soak the dehydrated boletus for about 30 minutes. 2. Put the broth in a saucepan and heat it so that it is very hot when it is time to add it to the rice. 3. Chop the spring onion and garlic and sauté with a little oil until the onion begins to become transparent. Add the boletus and sauté. Add salt and pepper to taste.- 4. Add the carnaroli rice and stir until the rice is transparent. 5. Add the white wine, stir and let it evaporate completely. 6. Add the broth to ladles, one at a time. The next ladle of broth should not be added until the rice has absorbed the previous one. Stir the rice constantly so that it releases the starch and becomes creamy. This process will be ready in about 18 or 20 minutes. 7. Turn off the heat, add a splash of olive oil and brewer's yeast. Stir well and season with dried parsley. Enjoy!