Tasty Risotto & Supplì

Mushroom and Leek Risotto: Vegetarian (easily made vegan) and Gluten Free!

Preparation time: 15 minutes

Cooking and mixing time: 30 minutes

Total time: 45 minutes

Yields: 4 large servings

Risotto is a naturally gluten-free Italian dish. Nowadays, you can find it at almost any restaurant in the world, and there are many creative ways to make a risotto. The key to its taste is the ingredients’ quality, since although it takes time to make, it is a pretty simple dish. It’s perfect if you want to cook for a loved one or with friends, but you have to serve it right away. I like to try different risottos depending on what vegetables I have at home, you can really invent your own! This is simply one of my favorites, and I like to cook it when I have a few friends over, who can help me out and like to cook as well. This recipe was inspired by Trois Fois par Jour’s mushroom risotto recipe.

Cooking risotto is not only about its final result, but it’s also largely about the activity of cooking. So go on, have fun and eat a delicious dinner tonight.

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As a bonus, you’ll find in the end of the risotto recipe, one for Supplì, the Italian fried rice ball that is eaten as a snack or meal. I found out about it when I was in Rome, and it’s absolutely amazing! And it’s the perfect outcome for leftovers from your risotto :D

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Supplì

Ingredients for the Risotto

-1 medium leek

-600 grams (usually 1 box) mixed wild or white fresh mushrooms

-1 small onion

-2 garlic cloves

-7 cups water + 1 vegetable bouillon cube (or 7 cups vegetable broth)

-5 tbsp olive oil

-1.5 cups Arborio rice

-1/2 cup white wine (it can be cheap wine!)

-1 cup grated Parmesan cheese (or vegan cheese, or nutritional yeast)

-Salt and pepper to taste

-Optional: you can add other vegetables to taste! Dried tomatoes are a great idea

-Optional: for some color and more taste, I like to add a pinch of turmeric/curccuma, a pinch of cumin and some garlic salt

Transformation time (risotto)!

-Start by preparing the vegetables: Chop the mushrooms and onion, slice the leek and mince the garlic cloves

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-Add 1 tbsp of olive oil to a cooking pan in high heat, then add the garlic and sauté the mushrooms first

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-After a few minutes, add the leek and sauté the vegetables until cooked and browned. Leave the vegetables aside.

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-In a large casserole, bring the water to boil then add the vegetable bouillon cube in it (or simply heat the vegetable broth). Leave it aside (but try to maintain it warm by leaving it on the medium-heated cooker).

-In another large casserole in high heat, sauté the chopped onion in the rest of the olive oil

-Then, add the rice and the wine. Mix well with a wooden spoon, letting the rice absorb the wine. Turn the heat to medium-high.

-From this moment on, NEVER STOP STIRRING! If you’re cooking with family members or friends, you’ll want to take turns.

-Use a ladle to add the vegetable bouillon to the rice: Do it slowly, one ladle at a time. Keep stirring, and let the rice absorb the liquid before adding more. For this, it’s better to be two people; one who stirs the rice and the other one who adds the bouillon from time to time.

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-Repeat this until the bouillon is done and the rice has absorbed most of it, making it cooked

-Then, TURN OFF the heat and add most the Parmesan to the rice (leave a bit of cheese aside to add it to each plate). Keep stirring.

-Mix the cheese with the rice, then add the vegetables and do the same.

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-Your risotto is ready! Serve immediately (:

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Bon appétit!


 

Supplì: What To Do With Your Leftover Risotto, the Italian Way!

Total Time: 20 minutes

What is that??? Simple. An incredible Italian fried rice ball that is eaten as a snack or meal. I found out about it when I was in Rome, and it’s absolutely amazing! And it’s the perfect outcome for leftovers from your risotto :D

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Ingredients for the Supplì 

(the amounts will depend on how much leftover risotto you have)

-Some leftover risotto

-Parmesan cubes or vegan cheese cubes

-All-purpose flour

-Almond milk

-Breadcrumbs

Transformation Time (Supplì)!

-Preheat the oven at 215 C / 420 F

-Prepare three bowls; one of flour, one of almond milk, one of breadcrumbs (if you want to make it gluten-free, simply use gluten-free flour and breadcrumbs). Also prepare the oven pan.

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-With clean hands, take some risotto, push a small cube of cheese in the middle, add some more risotto and close it firmly but gently in your hands. Then, dip the ball in the flour, then milk, then breadcrumbs, and place it on the pan. Repeat until you finish the leftover risotto.

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-Leave the risotto balls in the oven for about 15 minutes or until golden brown

-Serve immediately (:

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Bon appétit!

 

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