Creamy, Dairy free Mushroom Risotto, Three Ways: Classic, Cheesy or Spicy

 By Rose Aschebrock

Makes: 8 Servings

Classic Ingredients:

¼ cup olive oil
2 large white onions, finely diced
1 clove of garlic (or a Tbsp pre crushed)
5 cups of mushrooms or 400g bag, sliced + extra for topping
1 ½ cups of risotto arborio rice
4 cups of vegetable stock
2 cups Hazelnut Barista Mylk (or your favourite flavour of unsweetened Barista Mylk)
½ cup of Hazelnut Barista Mylk (make with double amount of paste for a more cream-like consistency)
2 Tbsp of butter (or olive oil for dairy free)
Salt and Pepper

Additional Cheesy Ingredients:

½ cup nutritional yeast (or parmesan cheese)

Additional Spicey Ingredients:

1-3 tsp of ground paprika (1 = mild, 2 = medium, 3= spicy)
4 little chorizo sausages, sliced (optional)

Instructions:

For this recipe you can mix’ n ’match the flavours based on your mood and dietary requirements. Classic is a perfectly delicious risotto but you can also make it a little cheesy or spicy or cheesy AND spicy.

1. Place a large pot on the stove and heat it until it is nice and hot. Add olive oil and finely diced onion
   
   
2. Stir until the onion is soft and translucent then add the garlic and mushrooms, cover with the lid for 2-3 minutes until the mushrooms are lovely and soft
   
   
3. Stir in the risotto rice and allow it to mix in with everything for a minute before adding the 1 cup of stock and 1 cup of mylk 
   
   
4. Stir well until everything is nicely combined and then cover for 20 minutes on a low heat
   
   
5. 20 minutes later, stir again, add the remaining 2 cups of stock and 1 cup of mylk and then cover again for 20 minutes
   
   
6. 20 minutes later, check to make sure the stock and mylk has been completely absorbed into the rice, it may need another 10 minutes
   
   
7. While that is cooking, pan grill the rest of your sliced mushrooms (and if using, the chorizo slices) with a dollop of olive oil and salt and pepper
   
   
8. Once the risotto is done, it is time to season:
   
   a. For classic: Stir in 2 Tbsp of butter or olive oil until lovely and creamy and season with salt and pepper to taste
   b. For cheesy, follow classic seasoning but also add ½ a cup of nutritional yeast or ½ cup of parmesan cheese
   c. For spicy, follow classic seasoning but also add 1-3 tsp of ground paprika based on your spice profile.
   
   
9. To reduce the ‘clumpy risotto issue’ I use this handy trick... just before serving, gently mix ½ cup of cream-like mylk into the risotto. Voila, serve with pan-grilled mushrooms, sliced chorizo and a sprinkle of nutritional yeast!