GREEN RISOTTO
WITH MUSHROOMS
Often I’ll finish my risotto with a bit of whipped cream to
lighten it and add some extra creaminess to the sauce, but
trying to develop a good vegan version had me
experimenting with alternative liquids. What I discovered
was that cooked vegetable purees are an ideal liquid for
loosening a risotto. Not only do they add sauciness to the
dish, but they pack it with flavor as well.
One of my favorites? A bright green risotto finished
with a puree of spinach and herbs. As with pesto, in order
to get the greens to maintain their ultrabright color, I
blanch them, here in vegetable stock, and shock them in
ice water before pureeing them. This deactivates the
enzymes that hasten the oxidation reactions that can turn
chopped greens brown.
Doesn’t bright green risotto just look awesome?
You can top the risotto with whatever you wish, but I
like using mushrooms sautéed until deeply browned. A
splash of lemon juice and soy sauce brightens their flavor.