Exquisite Dutch Vegetarian Lunch: Creamy Wild Mushroom Stroopwafel Risotto with Aged Gouda

Allergens

Contains gluten, dairy, and nuts (from mushrooms).

Ingredients

• 1. 1 cup Arborio rice 2. 4 cups vegetable broth 3. 1 ounce dried porcini mushrooms 4. 1 ounce fresh wild mushrooms (e.g., chanterelles, morels) 5. 1/4 cup white wine 6. 1/4 cup grated aged Gouda cheese 7. 2 stroopwafels, crumbled 8. 1 tablespoon truffle oil 9. Salt and pepper to taste

Instructions

1. Begin by rehydrating the dried porcini mushrooms in warm water for about 20 minutes, then drain and set aside.
2. In a large saucepan, heat vegetable broth over low heat and keep it simmering throughout the cooking process.
3. In another pan, sauté fresh wild mushrooms until softened and fragrant. Add rehydrated porcini mushrooms to the pan, stirring occasionally for 5 minutes.
4. In a third pan, toast Arborio rice over medium heat for 2 3 minutes, stirring constantly to prevent sticking.
5. Slowly add white wine to the rice, stirring until fully absorbed. Begin adding the simmering vegetable broth, one ladle at a time, allowing each addition to be absorbed before adding more. Continue this process, tasting and adjusting seasoning as needed, until the risotto is creamy and al dente (about 20 25 minutes).
6. Stir in crumbled stroopwafels and grated aged Gouda cheese into the risotto, allowing them to melt and blend seamlessly with the dish.
7. Remove from heat, season with salt and pepper to taste, and drizzle with truffle oil just before serving.

Chef’s Insight

To truly capture the essence of Dutch cuisine, use locally sourced wild mushrooms if possible.

Notes

Feel free to use a variety of wild mushrooms for an even more complex flavor profile.