mushroom risotto

I used to watch Hell's Kitchen, the first couple seasons, after a while it just became annoying and repetitive. Anyway, Gordon Ramsey was a stickler for a great mushroom risotto. Risotto seems like it should be easy, but it's like a baby, you constantly have to watch it and take care of it, or it ends up sticky. Ha! I've eaten quite a bit of mushroom risotto, but I've never actually made one until now. Let's just say I was a little intimidated. This has a lot of flavor, and will hit the spot when you crave a big bowl of mushroom risotto.

What you need:
4 Cups Vegetable Broth
1.5 Tbsp Olive Oil
1/2 Onion
2 Garlic Cloves
8 oz Fresh Portobello Mushrooms {Sliced}
1 Tbsp Fresh Thyme {Chopped}
1 Tbsp Fresh Parsley
1 Tbsp Earth Balance
Sea Salt
Coarse Ground Pepper
1 Cup Arborio Rice
1/2 Cup vegan Dry White Wine
1/4 Cup Parmesan Replacement

What you do:
1. Heat the Vegetable Broth in a medium saucepan over warm heat.
2. Heat 1/2 Tbsp Oil in large skillet over medium heat. Add 1/4 Onion and 1 Garlic Clove.
Saute for around 5 minutes.
3. Add Mushrooms / Herbs / Earth Balance and saute for 5 minutes.

4. Salt & Pepper to taste. Turn off heat.

5. In a large saucepan heat 1 tablespoon of Oil. Saute 1/4 Onion and 1 Garlic Clove. Add the rice, and coat and stir for 1 minute.
6. Add 1/2 cup wine. Stir until wine is dissolved.
7. Add 1 cup of vegetable broth until dissolved, while continuously stirring rice. Repeat until all 4 cups of vegetable stock are dissolved. 
8. Stir the sauteed mushrooms into the rice.
9. Stir in the parmesan replacement. 
10. Serve immediately with a sprinkle of the parmesan replacement on top.
11. Enjoy!

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