MUSHROOM
RISOTTO
A celebration of wild mushrooms and creamy risotto, crafted with Earths finest feature.
Yield
3–4 Portions
Earthy mushrooms coaxed to creamy richness through patient stirring and vegetable stock—a vegan risotto that proves restraint and indulgence need not be at odds. Umami-forward cremini and shiitake meld into the arborio rice's tender grain, while white wine and shallots build a subtle foundation of depth. Finished with nutritional yeast and a whisper of truffle oil, each spoonful becomes luxuriously smooth without compromise. The dish arrives garnished with crispy sage and a scatter of toasted pine nuts, their texture a counterpoint to the silk beneath. This is a plate that honors the vegetable garden with the same reverence as any protein, speaking to intention, to craft, and to the quiet power of knowing when less becomes more.
INGREDIENTS
Arborio rice — 200 g (~1 cup)
Mixed mushrooms (cremini, shiitake, oyster) — 300 g (~3 cups sliced)
Vegetable stock (hot) — 1 L (~4 cups)
Shallot, finely diced — 60 g (~½ cup)
Garlic — 10 g (~3 cloves)
Olive oil — 30 g (~2 tbsp)
White wine — 100 g (~½ cup)
Cashew Butter (or Cream)
Raw cashews (soaked) — 100 g (~¾ cup)
Water — 120 g (~½ cup)
Nutritional yeast — 10 g (~2 tbsp)
Finish
Vegan butter (or more olive oil) — 30 g (~2 tbsp)
Lemon juice — 10 g (~2 tsp)
Salt — 5 g (~1 tsp, adjust)
Black pepper — 1 g (~½ tsp)
Fresh herbs (parsley or chives) — 10 g (~2 tbsp)
METHOD
Prepare the Stock: Keep your stock warm in a separate pot.
Cook the Mushrooms: In a large pan, heat olive oil over medium-high heat.Sauté the mushrooms in a single layer, allowing them to brown nicely without stirring them too often. Once browned, remove them from the pan and set aside.
Sauté Shallots and Garlic: Reduce the heat to medium and add a pinch of salt to sweat the shallots until they become soft.Add the garlic and cook for a brief moment.
Toast the Rice: Stir in the rice and toast it for 1–2 minutes until the edges turn slightly translucent.Deglaze the pan with white wine, allowing it to reduce almost completely.
Add Stock: Begin adding the hot stock one ladle at a time. Stir frequently and allow each addition to be fully absorbed before adding more.Continue this process for about 16–18 minutes until the rice achieves an al dente and creamy texture.
Make Cashew Cream: Meanwhile, blend soaked cashews, water, and nutritional yeast until completely smooth.Once the rice is ready, fold in the mushrooms, cashew cream, vegan butter, and lemon juice.Adjust seasoning with salt and pepper, then let it rest for 1–2 minutes before serving. Finish with herbs.
Chef Notes / Fixes / Optimization
Mushroom Flavour (Non-Negotiable): Avoid overcrowding the pan to ensure browning instead of steaming.Aim for deep golden edges to create a rich umami base.
Cashew Cream Execution: Blend until silky smooth; a gritty texture is unappealing.If the cream is too thick, loosen it with warm stock instead of water, or opt for pre-made cashew cream.
Stock Strategy: Always use hot stock.Cold stock can shock the rice, resulting in uneven cooking.
Texture Control: Proper risotto should flow slowly; it should be neither stiff nor soupy.If it thickens too much while sitting, loosen it with extra stock.
Acidity Balance: Vegan risotto can often feel heavy.Adding lemon juice at the end is optional but recommended to brighten the dish.
Fat Layering: Olive oil alone may be too light.The combination of cashew cream and vegan butter provides the necessary mouthfeel.
If you’d like to elevate this dish:
Finish with a light drizzle of truffle oil and garnish with charred king oyster mushrooms for an extra touch.