Tuesday, December 28, 2010

Shitake mushroom risotto...

I figured I would show you the final dish first because well that's the best part.

Yum look at those tasty mushrooms.
We decided to make a vegan cheese sauce for the fresh broccoli using nutritional yeast and millet flour.
Out came the trusty coffee grinder to grind the whole millet grain.
And now we have millet flour.
So yeah nutritional yeast looks and smells like fish food.
I love mushrooms!

I will give the recipe for the cheese sauce at a later time once we perfect it. The risotto was good but the mushrooms should have gone in a little earlier.

Risotto recipe-

1- cup short grain rice
1- package shitake mushrooms thinly sliced
1- 32 oz container of vegetable stock- we used Imagine organic brand
salt and pepper to taste
2 cloves of garlic
green onions
a touch of white wine- added by James

Note: This makes a lot of risotto so be aware you may want to adjust the amounts.

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