Risotto doesn't need to be complicated, and this recipe proves it! All you need are a few ingredients and a little finesse, and you'll have a delicious risotto in no time!
2 tablespoons olive oil
2 tablespoons vegan butter
1 cup red onion, chopped
1 cup shiitake mushrooms, sliced
1 1/4 cups Arborio rice
1/2 cup dry white wine
4 cups vegan Chick'n broth, prepared and hot
1/4 cup vegan sour cream
palm-full of chopped fresh parsley
salt and freshly ground black pepper
Heat a large skillet over medium heat, then add the oil and butter until it's melted and begins to sizzle.
Add the onions, mushrooms, and sauté until the onions are tender and partly caramelized.
Add the rice and continue to cook, stirring for about 8 minutes.
Add the wine; cook until the liquid is absorbed, stirring, for about 2 minutes.
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, often stirring, for about 3 minutes.
Continue to cook, adding more broth by cupfuls and often stirring until the rice is tender and the mixture is creamy; about 30 minutes. (The rice will absorb all 4 cups of broth).
Remove from heat and stir in the vegan sour cream and parsley.
Season with salt and pepper to taste.
