Magic-Five Mushroom Risotto
With its blend of five different kinds of mushroom, LION'S MANE is the star of this vegan take on a classic recipe. Lion’s Mane, Shiitake, Maitake, Agaricus Blazei and Reishi mushrooms all contain medicinal properties and contribute to this soup’s super health benefits (like helping to enhance cognitive functions)! Combining the creamy, savory flavor of LION’S MANE with the traditional components of a risotto makes for a home-made, vegan-friendly dish that is sure to get everyone at your dinner table excited for a hearty bowl of comfort. While it’s not a ready-in-ten-minutes dinner, this risotto is well worth the patience and extra love it takes to bring it all together – and it looks pretty too! Enjoy!
2 tbsps olive oil
1 medium sized onion (or shallots or scallions), cubed
1 to 2 garlic cloves, minced
Thyme, salt and pepper, to taste (or any of your favorite seasonings)
1 cup of arborio rice (or long grain, farro, barley)
¼ cup white wine or lemon juice
4-6 cups of LION’S MANE soup
- Heat olive oil in a large pot. Add onion and garlic until softened.
- In a separate pot, bring 4 cups of LION’S MANE broth to a boil (set veggies aside). If you want a thinner broth, you can use 2 cups of LION’S MANE with 2 cups of water. When ready, reduce heat and simmer so it stays warm.
- Add LION’S MANE remaining veggies to the pot with olive oil. Add thyme, salt and pepper to taste.
- Add 1 cup of rice in the same pot and stir well.
- Add the white wine, or lemon juice as an alternative, and stir until it evaporates.
- Add small portions (about 1 cup) of warm stock in the pot at a time, while constantly stirring the rice and veggies. Make sure the rice has absorbed most all liquid before adding more.
- After 15-20 minutes, the rice should be al dente. Keep adding stock until the rice is cooked through, meaning the rice is a bit firm and has a creamy texture.
- Once rice is nice and fluffy, you’re done! Plate and enjoy!