Plant Based Garlic Mushroom Risotto with Kashmiri Chocolate
Sincerely Aline x Conspiracy Chocolate
Shiitake and button mushrooms, plenty of garlic and herbs, finished off with shavings of Conspiracy Chocolate’s Kashmiri Chilli Chocolate combined together to make this delicious, flavourful plant based risotto dish. A great dish for entertaining, and also uncomplicated enough to be made as a weeknight meal. Kashmiri chilli is a fragrant chilli, with a unique hint of saffron, and is a divine addition to the earthiness and smoothness of the dark chocolate.
Ingredients (Serves 4)
2 cups arborio rice
½ cup dry white wine
8-10 button mushrooms (sliced)
8-10 shiitake mushrooms (roughly chopped)
3-4 tbsp nutritional yeast
2 tsp (or more) dried oregano
1 tsp dried thyme
Large handful fresh parsley (roughly chopped)
4-5 garlic cloves (sliced)
2 shallots (sliced)
1 litre vegetable stock (either in a carton or used 2 vegetable stock cubes mixed into warm water)
3 tbsp olive oil
Salt to taste
2 tsp grated Kashmiri Chocolate
Bring the stock to boil in a medium pot, then turn off the heat and leave to one side.
In a large pot, heat the olive oil and fry the shallots, stirring regularly for a few minutes.
Add the shitake and button mushrooms, some salt. Fry for a few minutes, add the herbs and garlic and continue frying until the mushrooms have cooked through.
Add the rice, mix in well and fry for a couple minutes.
Stir in the white wine, some salt, and cook until the wine has evaporated, stir frequently.
Stir in 1 cup of the stock, stirring frequently throughout, and cook until the rice has absorbed the liquid. Repeat this until you’ve used up all the stock.
Cook the rice until it becomes al dente, stir in the nutritional yeast, then take off the heat.
Stir in the parsley.
Serve topped with a generous amount of grated Kashmiri Chocolate.