Vegan Mushroom Risotto with Smoked Eggplant and Salsa Verde
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Vegan Mushroom Risotto with Smoked Eggplant and Salsa Verde
Ingredient
Risotto Base:
2 tbs Red Island extra virgin olive oil
1 large brown onion
6 garlic cloves
1 cup white wine
75g dried Porcini mushrooms
2L water
1 cup Arborio rice
Salt and pepper
1 large eggplant
3 portobello mushrooms, washed and cut into 3mm slices
Salsa Verde:
1/2 bunch flat leaf parsley, washed and leaves picked
1/2 bunch basil, washed and leaves picked
1/2tbs baby capers
Zest of 1 lemon
1 tsp dijon mustard
1 small garlic clove
2 tbs Red Island extra virgin olive oil
1 tbs white wine vinegar
Salt and pepper
Method
For the risotto base, start by making the mushroom stock. Simply pour the 2L of boiling water over the porcini mushroom and let steep for 30 minutes.
Strain off the tea and blend up the porcini mushrooms.
In a large saucepan, sweat down the onion and garlic in the olive oil, over a medium heat for 5 minutes until the onion begins to soften and become translucent.
Add in the arborio rice and stir though the onions and garlic for a further 2 minutes.
Deglaze the pan with the white wine.
Once the rice has sucked up all of the wine, add a ladle of stock to the rice. Continue to stir the rice and once the rice has sucked up all the stock, add another ladle. Repeat this process until thrice is cooked, which should take around 25 - 30 minutes.
For the eggplant, place it straight over an open flame to char the outside of the skin. Rotate the eggplant and cook on all side for about 10 minutes in total, or until the flesh feels soft to touch.
Transfer the eggplant to a bowl and cover with cling film and leave to cool.
Once the eggplant is cool enough to handle, cut it in half lengthways and with a spoon scoop out the fresh. Transfer the flesh back to a clean bowl and pour over 1/2 tbs of extra virgin olive oil and season with salt and pepper.
For the portobello mushroom, simply heat up a pan over a high heat. Add a good lug of olive oil and toss in the mushrooms. let the mushrooms colour before tossing them to the other side.
Once they’re cooked through, season well with salt and pepper.
For the salsa verde, simply put everything into blender or stick blender and blitz until the sauce just starts to come together.
To plate, divide the risotto into 4 plate, top with some of the smokey eggplant, sautéed mushrooms and salsa verde.
Recipe by Andy Allen
