Tip I was given is use the back of your knife when scraping items off your chopping board....stops your knife becoming blunt. Loving your Sunday recipes 😊
I made this last night for dinner for 2 and it was so delicious. I didn't have dried rosemary so I used a mix of herbs. I also used a dried wild mushroom mix and found that it gave it a smoky/woody flavor. I have a lot left over and look forward to repurposing it into dinner this evening as well. :) Thanks for your inspiring recipes!
I think i'd do half almond milk, half water, and I really like shoving a halved butternut squash in the oven and leaving it to roast up and almost char. It adds to the texture as it makes it really creamy and soft! Definitely going to be making this soon.
Well i have two bullion cubes. One veggie bullion cube imitates chicken flavor and the other one beef.which do u recommend between the two since i dont have the mushroom stock cube?
Wow! That looks super amazing! Can't wait to make it! I'm so going to buy the rest of the ingredients I need after work so I can make it for dinner later! 😀
Or could I just use actual veggie stock instead of the bullion cube?id like it to taste as close to yours as possible.also was your almond milk sweetened or unsweetened?
Jennica Del Mundo I’ve been on the hunt for ages for the same answer and after hunting high and low I discovered it’s by a brand called Van Cleef and Arpels! They’re very expensive though but I have seen some really lovely dupes online 🙂
Does anyone have tips for cleaning dried mushroom? I always try to first soak for a few minutes and massage away all the dirt, before soaking them again in clean water. But there still seems to always be dirt left over which is not a nice surprise when you feel that yucky crunch in your food
Hello..yes..I have the same problem...I discarded the mushrooms first and then used a coffee filter on a filter holder and poured the liquid in...the grit and dirt was kept in the filter and I only got the liquid out in the cup under the filter holder...I think you could also do that in a nutmilk bag if you have one...
Cecilia Lindstorm I'm talking about dried mushrooms :) those needs to be soaked unless you're grinding them to a powder (in which case the dirt also poses a problem...it's a tough one)
Just pour the juice slowly into your Risotto. There will be allways some sand/dirt at the bottom (of the bowl). That's the way it is. I I would cook the juice out, preferable when your dish still has a few minutes to cook before it's finished. Dried Mushroom can contain Salmonella so therefore cook it out. :-
Looks delicious, I have the cookbook so will be trying it! How many servings does this produce? I only cook for myself so would it be okay to keep in the fridge and heat up for another day? How long would it stay good for? How about freezing it? Sorry for the a million questions xx
You can store Risotto without any problem. That's what we did if we needed it immediatly in Service or if he didn't have the time for. The secret if you do it in that way is to not overcook the rice. Keep in mind, you are going to re-heat the Risotto so it will get softer during that process. Just add cream/wine (Stock is best) till you have a smoother consistent & finish it off. Also, if you added the Cheese allready be carefull with the heat. Other than that, there is nothing you could do wrong, beside of the heat. Everything else is personal preference.
Rissotto! The other day I have also experimented making one with beans and other veg. Turned out great and such a good alternative to ordinary way of eating rice!:)
Never thought of using milk, I usually use vegetable broth, will definitely try it with the milk. I've never used dry mushrooms before, what's the difference between them and the fresh mushrooms? Do they have a stronger taste?
CraftySamarita yes, dried mushrooms have a stronger taste. If you used vegetable broth, I would include the mushroom soaking liquid in the broth. Awesome flavor! I would also hold back the last bit of soaking liquid as there is usually some grit from the mushrooms left in the bottom of the bowl.
angela kneller Do onion and garlic powder give you the same problem? If so, I’d increase the celery a bit and try different herbs and spices like cumin or coriander...or both. It will give it a bit more of a “curry” taste but would still be equally delicious.
Emma James not keen on curry. But I like celery . Not sure about powdered stuff but then lots of things make me bloated. I often feel constantly bloated. I can drink too much milk either but almond milk should b alright as I know coconut milk is. I can have yogurt and frozen yogurt which is really weird, but one after eight or a French fancy or ice cream and I’m physically sick. I should really go see a dr about it, but I’ve first got to get my asthma sorted as that is currently playing me up and my meds aren’t cutting it. My asthma isn’t normally bad and I keep it under good control unless I have a chest infection but this isn’t xx
Ok so i guess i need alot more practice making risotto ur way instead of the traditional way cuz this method did not work for me 🙁.it did not turn out creamy like urs at all
Tip I was given is use the back of your knife when scraping items off your chopping board....stops your knife becoming blunt. Loving your Sunday recipes 😊
I've made this today. For God's sake. DIVINE.
Creaminess heaven! Those flavours!😍
I just made this for my family (I’m the only vegan), and they all loved it!! It’s divine 😍
Ella you are SO fabulous!!! Thank you for continuing to share! X
I made it with quinoa instead of rice and it's YUM!!
Love the recipe ! Weird question where is your pot from ? ??
I made this last night for dinner for 2 and it was so delicious. I didn't have dried rosemary so I used a mix of herbs. I also used a dried wild mushroom mix and found that it gave it a smoky/woody flavor. I have a lot left over and look forward to repurposing it into dinner this evening as well. :) Thanks for your inspiring recipes!
So happy to hear that! xxx
Was it good to eat the next day too Carly :)? Did you just keep it in the fridge and reheat?
Kate Holland I just put it in the fridge and reheated! 😊
Can I soak regular mushrooms for this? Or do they need to be dried. Thanks!
Just made this for dinner and it is super yummy!!! 😋
So happy you loved it xx
Delicious recipe. Just made it and everyone loves it. Thank you Ella :)
Looks really good. When pushing vegetables of the board with your knife, turn your knife over or your going to blunt it. 😗
I think i'd do half almond milk, half water, and I really like shoving a halved butternut squash in the oven and leaving it to roast up and almost char. It adds to the texture as it makes it really creamy and soft! Definitely going to be making this soon.
Spectacular.
This looks absolutely delicious!!! 😋
Just made this and it is sooo creamy and delish!! Thanks so much for the recipe:)
This is a faaaab recipe
Looks sooo good ! Definitely will give it a try 😋😋
Well i have two bullion cubes. One veggie bullion cube imitates chicken flavor and the other one beef.which do u recommend between the two since i dont have the mushroom stock cube?
Will be making this on Tuesday 💪
This is such an interesting take on risotto and I can't wait to try it!
Wow! That looks super amazing! Can't wait to make it! I'm so going to buy the rest of the ingredients I need after work so I can make it for dinner later! 😀
Looks good!
Or could I just use actual veggie stock instead of the bullion cube?id like it to taste as close to yours as possible.also was your almond milk sweetened or unsweetened?
Can’t wait to make this
Hope you love it xxx
Love this so much!😍
This was amazing!
Dinner tonight! Thank you ☺️
Where is your bracelet from? It's SO lovely!
Jennica Del Mundo I’ve been on the hunt for ages for the same answer and after hunting high and low I discovered it’s by a brand called Van Cleef and Arpels! They’re very expensive though but I have seen some really lovely dupes online 🙂
hannah stedman thank you!!
looks amazing!
Does anyone have tips for cleaning dried mushroom? I always try to first soak for a few minutes and massage away all the dirt, before soaking them again in clean water. But there still seems to always be dirt left over which is not a nice surprise when you feel that yucky crunch in your food
Hello..yes..I have the same problem...I discarded the mushrooms first and then used a coffee filter on a filter holder and poured the liquid in...the grit and dirt was kept in the filter and I only got the liquid out in the cup under the filter holder...I think you could also do that in a nutmilk bag if you have one...
Thank you Anna :) The only problem then is you have to throw away the mushrooms which is not ideal I want to still be able to use them.
Cecilia Lindstorm I'm talking about dried mushrooms :) those needs to be soaked unless you're grinding them to a powder (in which case the dirt also poses a problem...it's a tough one)
Just pour the juice slowly into your Risotto. There will be allways some sand/dirt at the bottom (of the bowl). That's the way it is. I I would cook the juice out, preferable when your dish still has a few minutes to cook before it's finished. Dried Mushroom can contain Salmonella so therefore cook it out. :-
Has anyone made this? How many does it serve? ☺️
Sadly, I am allergic to mushrooms. What can one use as a substitute for the mushrooms? 🙂 Aubergine?
Made this last night. 👌 Even the meat eaters loved it.
So happy to hear that! xxx
Did the rice cook properly??
The Mischievous Brat I did have to add a bit more almond milk and let it cook 5 -10 minutes longer.
@@AprilShowers560 thank you
Looks delicious, I have the cookbook so will be trying it! How many servings does this produce? I only cook for myself so would it be okay to keep in the fridge and heat up for another day? How long would it stay good for? How about freezing it? Sorry for the a million questions xx
You can store Risotto without any problem. That's what we did if we needed it immediatly in Service or if he didn't have the time for. The secret if you do it in that way is to not overcook the rice. Keep in mind, you are going to re-heat the Risotto so it will get softer during that process. Just add cream/wine (Stock is best) till you have a smoother consistent & finish it off. Also, if you added the Cheese allready be carefull with the heat.
Other than that, there is nothing you could do wrong, beside of the heat. Everything else is personal preference.
SwissMarksman ah thank you so much!
@@kateholland1939 No problemo. If you have any questions, feel free to ask.
Will be making this for family tonight before they head to the airport!
Amazing, hope everyone enjoys it! xx
This looks amazing 😍
It looks delicious :)
You are the beeeeesssst !!!!
If not got cheesy yeast or dryed mushroom can leave that out hun xx
Hi Ella
This looks amazing, but can you use coconut milk as an alternative to almond milk?
Cheers
Damien
I should imagine you could, that would taste lovely, thanks for the idea. I don't always have almond milk in but I do always have coconut milk 😀
Cheers Sue
Yes, you can. I've done this many times and the coconut flavour also disappears through cooking :)
Yes, but will have a slightly different flavour xx
Thanks Ella - looks like an amazing recipe and I can’t wait to try!
I’m a new in the kitchen you make it look so effortless 💖
Rissotto! The other day I have also experimented making one with beans and other veg. Turned out great and such a good alternative to ordinary way of eating rice!:)
Never thought of using milk, I usually use vegetable broth, will definitely try it with the milk. I've never used dry mushrooms before, what's the difference between them and the fresh mushrooms? Do they have a stronger taste?
CraftySamarita yes, dried mushrooms have a stronger taste. If you used vegetable broth, I would include the mushroom soaking liquid in the broth. Awesome flavor! I would also hold back the last bit of soaking liquid as there is usually some grit from the mushrooms left in the bottom of the bowl.
Yes much stronger taste, and definitely try adding the almond milk - makes it so creamy! x
Hi, it looks amazing! I love the plates you used, where are they comming from?
Thank you!!!
Nikki
These were from Nom Living xx
Can you skip the dried mushroom? :) looks amazing
Jordan McDaniel of course you can skip it.
Absolutely, although they do add a lot of flavour x
can you freeze it?
I'm definitely gonna try this recipe !
What is the brand of your kettle ? It looks super pretty !
:)
I'm not sure, I'll check for you! We got it on amazon x
Isn't that a butternut pumpkin?
Yummy
What can I use instead of onion and garlic as I’m intolerant to those food items :(
Leek?
Nope leeks apart of the onion family and it bloats me as well x
angela kneller Do onion and garlic powder give you the same problem? If so, I’d increase the celery a bit and try different herbs and spices like cumin or coriander...or both. It will give it a bit more of a “curry” taste but would still be equally delicious.
Emma James not keen on curry. But I like celery . Not sure about powdered stuff but then lots of things make me bloated. I often feel constantly bloated. I can drink too much milk either but almond milk should b alright as I know coconut milk is. I can have yogurt and frozen yogurt which is really weird, but one after eight or a French fancy or ice cream and I’m physically sick. I should really go see a dr about it, but I’ve first got to get my asthma sorted as that is currently playing me up and my meds aren’t cutting it. My asthma isn’t normally bad and I keep it under good control unless I have a chest infection but this isn’t xx
angela kneller Sounds like you need to research a low FODMAP diet.
Can you also leave the sellery out? Or replace it with anything else? 😊
Of course you can leave it out. Or use maybe leeks, spring onions..
Absolutely xx
Thanks :)
*celery
Little bit of olive oil *poors the whole bottle over the squash*
Cream isn't traditional in a risotto
Ok so i guess i need alot more practice making risotto ur way instead of the traditional way cuz this method did not work for me 🙁.it did not turn out creamy like urs at all
That's *NOT* a Risotto.