Mario’s risotto recipe is rich without a drop of butter, cream, or cheese. The mushrooms are alarmingly meaty.50 grams (about 2 ounces) dried porcini mushrooms
1 white onion, chopped roughly
1 cup arborio rice
½ cup white wine
1 cup chopped fresh curly parsley
salt and pepper to taste
1 t vegan margarine
Soak porcini mushrooms in hot water. Reserve the broth, adding a bouillon cube. Roughly chop the mushrooms. Heat extra-virgin olive oil in large skillet at medium-high heat. Sauté onions until tender, about 5 minutes. Add rice, stirring for 1 minute, toasting it. Stir in wine; let it evaporate. Add chopped mushrooms and about ¼ cup of broth. Keep adding broth, ¼ cup at a time, just enough to prevent the rice from sticking. Add parsley throughout, including a fistful at the halfway point (9 minutes in). After 18 minutes, turn off stove and add salt, pepper, and margarine as well as more parsley. Stir a few times and serve.