Wednesday, 21 August 2013
Creamy Risotto with Chanterelles and Cranberries
Serves 4-5 hungry people
You need to have:
500g risotto rice
1250ml vegetable stock
250ml white wine
1tbsp mushroom breadspread of some sort (optional)
1 good dash soy cream
1 medium sized onion
1 garlic clove
2-3tbsp nutritional yeast
salt and pepper to taste
You need to do:
Finely chop onions and garlic (after peeling, that is). Brush chanterelles (don't wash them with water, they'll just soak) and halve the big ones.
Melt 2/3 of the margarine in a pot and fry onions, garlic and rice until glazed.
Slowly add white wine, then stock (pour maybe 1/2 cup at a time). Turn down the heat to medium to low. Stir, stir, stir. The rice should have a porridgey/rice puddingey look and not be drenched in liquid. It shouldn't really be cooking either but the liquid should just slowly evaporate. This is gonna take a while (or a little more), so you need to be patient. It's totally worth it.
When you've poured maybe 3/4 of the liquid, meld the rest of the margarine in a big pan, keep the pan really hot and fry the chanterelles. Add salt and pepper to taste. Don't let the risotto burn, though, and keep adding liquid and stirring once in a while.
When the chanterelles are done, add them and the cranberries to the risotto. You can also pour some of the chanterelle-liquid into the risotto to make it even more chanterelley.
Now let the rice cook until it's soft (stir!), add a dash of soy cream, the yeast and salt and pepper to taste. Enjoy with some more cranberries on top, if you like.