Provencal risotto Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 85 g sundried tomatoes, julienned
• 1 liter (4 cups)  hot broth (chicken or vegetables for the vegan version)
  
  AND

• 125 ml to 250 ml (1/2 to 1 cup) hot broth to reserve, if necessary, for the end
• 185 g (3/4 cup) tomato sauce *
• 30 ml (2 tbsp) olive oil
• 2 garlic cloves, crushed or minced
• 1 large leek (about 230 g), cut into 1.5 cm (1/2 inch) slices
• 227 g (8 oz) white mushrooms, sliced
• 227 g (8 oz) coffee mushrooms, sliced
• 1 ml (1/4 tsp) salt
• 7.5 ml (1 ½ tsp) dried oregano
• 7.5 ml (1 ½ tsp) dried basil
• 250 g (1 ¼ cup) arborio rice
• 185 g (3/4 cup) white wine
• 1 can (398 ml (14 oz)) pitted black olives, drained and cut in half
• 60 ml (4 tbsp) fresh parsley, chopped

* Pay special attention when purchasing your tomato sauce. It should not be confused with a sauce with tomatoes that is much saltier and seasoned. As an indication, a tomato sauce has about 45 mg of sodium per 65 ml (1/4 cup) while some commercial tomato sauces have a sodium level that can go up to, for the same amount (65 ml (1/4 cup) ) up to 280 mg Such a high amount of salt would greatly affect the recipe as the result would be way too salty.

PREPARATION

1. In a bowl, cover the sun dried tomatoes with hot water and let them soak for 30 minutes then drain them. Set aside.
2. In a small saucepan, heat 1 liter (4 cups) of broth and tomato sauce. Set aside.
3. In a large saucepan, heat the oil. Sauté the garlic, leek, mushrooms and salt over medium heat until the mushrooms are tender, while losing excess water (do not roast them). Add the oregano and basil and continue cooking for 1 minute, stirring, to enhance the flavor of the herbs.
4. Add the rice and stir with a wooden spoon until it becomes translucent. Then add the wine and continue stirring, until the rice has absorbed all the liquid.
5. Add 1 cup of the hot broth. Continue cooking over medium heat, stirring constantly, until the rice has absorbed the liquid.
6. Proceed in this way for cooking, adding one cup at a time, until all the liquid is gone.
7. On the last addition of the liquid, also stir in the sun dried tomatoes, olives and parsley, continuing to cook until the liquid has evaporated, once more.
8. Depending on the rice used, a little more liquid may be needed to finish cooking and achieve the desired texture. If necessary, add 125 ml to 250 ml (1/2 to 1 cup) of additional broth previously reserved.