We’re thrilled to be partnering with J. Lohr Vineyards & Wines to bring you this delicious Wild Mushroom Risotto paired with J. Lohr Estates Los Osos Merlot!
Risotto has long been a family favorite, but this flavorful version got especially rave reviews from the whole family – and it’s 100% dairy free! We simply replace regular butter with a combination of vegan butter and olive oil, regular parmesan with a store-bought vegan alternative, and instead of chicken broth, we use mushroom broth, which not only intensifies the mushroom flavor, but also gives the risotto a rich meatiness.
The key to this risotto is using a mix of wild mushrooms to enhance the flavor – we used a mix of portobello, shiitake, chanterelle and porcini mushrooms. Since fresh porcini mushrooms can be expensive and difficult to find, we used dried porcinis, which we rehydrated for 30 minutes in warm water and drained before simply adding to the pan. Fresh parsley pairs perfectly with the rich mushrooms!
As you can probably guess, we spend a LOT of time together in the kitchen, especially around the holidays. We’re usually testing a wide range of recipes (with varying levels of difficulty), so it’s such a treat for us to cook up something as familiar as risotto and enjoy a glass of wine while chatting and listening to Frank Sinatra (yes, that’s our kitchen music of choice!).
J. Lohr Estates Los Osos Merlot pairs fantastically with mushrooms and other rich, comforting fall and winter dishes, so you can bet this will be our wine of choice in the coming months. In fact, we’re already thinking of all of the other mushroom-based dishes we’re planning to pair with our Merlot, including a wild mushroom crostini and potentially a flatbread…any other ideas? We’d love to hear your suggestions in the comments below!Print
This vegan mushroom risotto is hearty and super flavorful – nobody will miss the dairy!
- 4 tbsp olive oil, divided
- 1/2 cup dried porcini mushrooms, rehydrated in warm water for 30 minutes
- 4 cups mixed wild mushrooms (we used shiitake, portobello and chanterelle)
- 1/2 cup chopped parsley + more for garnish
- 4 tbsp vegan butter
- 2 medium yellow onions, diced
- 1/2 cup diced shallots
- 2 tbsp minced garlic
- 2 cups arborio rice
- 1 cup dry white wine
- 4 cups mushroom broth
- 4 cups vegetable broth
- 2 tsp salt, divided
- 1 1/4 tsp freshly ground black pepper
- 2/3 cup vegan parmesan-style cheese
- Rehydrate dried porcini mushrooms by soaking them in a bowl of warm water for 30 minutes. When softened, drain and set aside.
- In a large stock pot, heat 2 tbsp of olive oil over medium heat. Add all mushrooms, and sauté for about 5-7 minutes, stirring often. Add 1 tsp salt and all chopped parsley and continue to cook until mushrooms are very tender and fragrant.
- Remove from pot with a slotted spoon and transfer to a bowl. Set aside.
- In stock pot, add remaining olive oil and vegan butter. Heat to medium.
- In a separate pot, pour in all mushroom and vegetable broth and heat to low. Keep close to risotto pot so you can easily ladle broth without making a mess.
- Add onions and shallots to olive oil and butter. Sauté 5-7 minutes, or until tender and translucent, stirring often. Add minced garlic and continue to sauté for another 2-3 minutes.
- Add rice and stir well to coat. Let toast for a minute or two, then add wine. Stir until wine is completely absorbed, then begin ladling in broth, one ladle-full at a time. Don’t add the next ladle of broth until the previous one has been almost fully absorbed. You’ll have to stir often and keep a close eye on the risotto to prevent it from burning/drying out.
- When all broth is absorbed and rice is tender, stir in sautéed mushroom mixture, remaining 1 tsp salt, black pepper and vegan parmesan.
- Serve with more vegan parmesan and chopped parsley. Enjoy with a glass of J. Lohr Estates Los Osos Merlot!
If you can’t find mushroom broth, feel free to substitute with more vegetable broth.