Shopping list
around 500 gr of at least 2 different types of mushrooms
300 gr arborio rice
1 onion
1 glass (around 200-250ml of white wine)
1 liter of vegetable stock
seasoning (turmeric, dry parsley, salt, black pepper, paprika)
olive oil
Vegan Parmesan (for decoration)
Method
So first thing cut the mushrooms in thin slices. I usually use the chestnut mushrooms and white button mushrooms (or if you like you can use hydrated porcinni mushrooms). When you are done preparing the mushrooms, start the risotto.
Heat olive oil in a big pan or wok (i use a wok). I chop an onion in a food processor and throw it in. While it gets golden sprinkle with some seasoning. Then add the mushrooms, all of them. You might need some more olive oil and seasoning. Stir well. Add the rice and then cover with the wine. Let the wine evaporate almost completely. Then add a cup of vegetable stock and wait till this evaporates too, and stir from time to time. Continue to do this until there is no more vegetable stock. Sprinkle with seasoning and dry or fresh parsley. Stir and cover. Let it rest around 15 min before serving.
