After mentioning them in the last post, I thought I’d show how easy it is to make a good-looking vegan meal with minimal ingredients.
A few dried porcini mushrooms, soaked in water for an hour or so before cooking (reserve soaking liquid)
1 onion, chopped
150g risotto rice
1 large glass dry white wine (and another for drinking)
500 ml vegetable stock (I dissolve 1 green oxo cube in boiling water)
salt and pepper
A sprinkle of Florentino Parmazano
Start by frying the onion gently in oil in a large frying pan until soft, then add the fresh mushrooms and fry for a few minutes.
Add the risotto rice and fry in the oil for about a minute. Add the soaked dried mushrooms.
Start adding the wine, stock and soaking liquid from dried mushrooms a cupful at a time and stir until mostly absorbed before adding more liquid. I like to add half the wine at the beginning and then half near the end.
Throw in some vegan parmesan towards the end too. I love Florentino Parmazano sprinkled on most italian dishes.
Once all the liquid has been absorbed, use some cooking rings to shape the risotto into cakes, place on a baking tray and cook in a hot oven (about 180’C) for 15 minutes, turning halfway.
Slide out of the rings and serve with whatever fancy garnishes you can find- I got some pea shoots off the balcony and some limp lettuce from the fridge.
I even had one the next day in my lunchbox: