How To Make Mushroom Risotto {Video}

Ingredients (4 servings)

• 1 tablespoon truffle oil
• 1 cup arborio rice
• 4 cups vegetable stock
• 1-2 shallots, diced
• 2 tablespoons herbes de provence
• 1 1/2 cups portobello mushrooms, diced
• 1 tablespoon non-dairy sour cream
• Sea salt & pepper, to taste

Instructions

Pour vegetable stock into large container (I use a 4-cup pyrex measuring cup) and heat in the microwave for 2 minutes, or until very warm.

Add truffle oil to saucepan and heat over medium. Once oil is warm, add arborio rice to the pan and stir to coat. Heat until rice begins to pop slightly.

Add 1/4 cup vegetable stock and stir until liquid absorbed. Continue adding vegetable stock, about 1/4 cup at a time, stirring until liquid absorbed.

After 10-15 minutes, add shallots to the pan and stir to to combine. Add herbes de provence to and stir into risotto.

With 1 cup of stock remaining, add mushrooms to the pan and stir to combine.

With 1/2 cup of stock remaining, add sour cream to the pan and stir to combine.

With a few minutes remaining, add a pinch of salt and pepper to taste. Continue stirring until final liquid is absorbed, be patient as the rice absorbs the liquid a little slower toward the end of the cooking process.