It was around 2006 and Jaye and I had only been together a couple of years. He had this job as an operations manager for a group of nightclubs and restaurants, and part of his salary was an ‘entertainment allowance’ which basically meant we could act like high flyers at any of the restaurants and clubs, as it was all complimetary. I can tell you – Alison of 10 years ago was pretty chuffed with this!
One of the restaurants was really awesome, and we went there a lot, and usually ordered the same thing which was mushroom risotto!
Back then, we were new vegans or at least mostly vegans, and we used to just tell them to hold the cheese, which meant they just didn’t put any on top. It was only much later that we twigged on to the fact that there was probably cheese IN it, not just ON TOP of it that could easily be left off. But we weren’t quite that wise then.
Anyway….that was when I fell in love with mushroom risotto.
So I knew I had to make a batch of mushroom risotto for the blog, and I can tell you, this version doesn’t miss the cheese at all!
When I first made this recipe, I used white wine, which a lot of risotto recipes call for. But….while it tasted very good, I had kind of a sour stomach afterwards, and I must admit I kind of dreamt of wine all night and not in a good way, like in a stomach churning, ‘the wine is off’ kind of way.
Now…my wine wasn’t off, so I concluded that I just don’t like wine much in cooking. Personal preference. Jaye also didn’t enjoy the wine and his stomach also felt a little strange.
So I made it again – sans wine this time and it had ALL the flavor with none of the sour stomach after-effects. MUCH better.
If you love to cook with wine though, then you can add 1/2 cup of wine to this same recipe. You add it in after the rice, and let it cook off and absorb with the rice before you add in the stock.
This vegan mushroom risotto is creamy and ric...