VEGAN PORCINI RISOTTO

VEGAN PORCINI RISOTTO image

Yield 6 servings

Number Of Ingredients 11

2 c. water
1 oz. dried porcini mushrooms*
1 tablespoon olive oil
1 1/2 c. arborio rice (about 9 1/2 oz.)
3 large shallots, chopped
1 teaspoon fennel seeds
1/2 c. dry white wine
2 c. (or more) low-salt chicken broth
1/2 teaspoon salt
2 tablespoons fresh thyme
up to 2 c. vegetable both

Steps:

Bring 2 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 30 min. Using slotted spoon, transfer mushrooms to work surface; strain soaking liquid through cheesecloth. Rinse then chop mushrooms coarsely. Heat oil over medium-high heat. Add rice, shallots, and fennel seeds; stir 1 minute to toast rice and seeds. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Add reserved broth about 1/2 cup at a time, stirring constantly over medium heat. Cook rice over medium-high heat until creamy and tender but still firm to bite, stirring often and adding hot vegetable broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes. Mix in thyme. Season risotto to taste with pepper.