Truffle flavored mixed grain porcini risotto Serving for 2
1 soak 1/2 once dried porcini in the 1cup warm water
2 chop porcini and set aside, add veggie stock to the soaking water and 2.5cups water and heat
3 in a large sauce pan, heat olive oil and sauté 1cup mixed grain (rice, quinoa, and barley)
*I don’t eat garlic and onion, but you can add them to have more flavor
4 add chopped porcini and 1/4 cup white wine and bay leaf and cook until wine has evaporated
5 add about one cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dent
6 add 2tsp vegan butter , and 2TBS vegan Parmesan
7 season with truffle salt and black pepper Feeling so much Italy with wine
