I love a good risotto. But I also like getting lots of fiber in my diet, so as much as I’ve poopooed quinoa and brown rice versions in the past for their lack of onctuosity compared to Italian arborio or carnoli varieties, I am jumping on that bandwagon. Why the change of heart? Because I have finally found a hack to make whole grain risotto deliver on the creaminess front; without having to add any cream: use soaked cashews. It’s pure genius.
What I particularly love about this recipe is that the smokiness of the cashews and nuttiness of the rice really make the distinctive taste of the porcini mushrooms shine. It also happens to be a perfect ode to autumn.
Ingredients
- 6 tbsp olive oil
- 1/2 cup cashews, soaked in filtered water for an hour
- 1/2 cup porcini mushrooms, soaked in hot water for an hour
- 2 cups plain white or brown button mushrooms
- 3 cloves garlic, minced
- 1 onion, diced
- 1 stalk celery
- 2 cups short grain brown rice
- 1/2 cup white wine
- 6 cups broth (vegetable and chicken both work well)
- Parmesan cheese (or nutritional yeast if you are vegan)
- Handful of pine nuts
- Salt and pepper to taste
Instructions
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In a blender, place 3/4 cup of stock, the porcini mushrooms and cashews. Blend until smooth. Set aside.
- In a pan, heat 2 tbsp olive oil and saute the mushrooms with a clove of garlic for a few minutes, until they have reduced by half. Add salt and pepper to taste and set aside.
-
Heat 4 tbsp olive oil in a large pan over medium heat. Add onion and celery and saute until softened but not brown, about 5 minutes
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Add the remaining 2 cloves of garlic and rice and keep stirring until the rice is coated with the oil, about a minute
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Pour the white wine in the pan and continue stirring until it is absorbed. This too should take about a minute or two.
- Add the remaining stock one ladle at a time into the rice, stirring well every time and waiting until it gets absorbed by the rice before adding another ladle. Keep a careful eye on it, making sure the rice does not stick at the bottom. It should be cooked al dente, however if you feel that it still requires some liquid, add additional water or stock.
- Once cooked al dente, stir in the sauteed mushrooms as well as the creamy cashew and porcini mushroom mixture, stirring for a minute. It should be creamy. Serve immediately topped with pine nuts and grated parmesan cheese.
