Risotto in the morning, in the afternoon, in the evening. I’m insatiable when it comes to risotto. Every risotto. All the time. I also always present and serve it with the utmost love and attention. Because creamy risotto, however delicious, does not always look equally attractive. For risotto I always go that extra mile or two or three. It’s just secretly my “favorite.” And in this case, not only does it look delicious, but of course the portabello also adds real flavour and texture to the risotto.
3 large leeks
4 cloves garlic
500 gram risotto rice
500 gram mushrooms
1 package dry funghi porcini
300 ml prosecco
1 package vegan grated cheese
300 ml vegan chicken broth (or some more if needed)
2 – 3 table spoons dry oregano
salt and pepper
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