Okay, gather 'round, fellow food adventurers, because things are about to get seriously cozy! The weather outside might be frightful, but inside, we're whipping up a batch of creamy, dreamy vegan mushroom risotto that'll warm you from the tips of your toes to the very top of your head. Forget about any sad, flavorless rice dishes you've encountered – this is risotto, elevated!
Now, I know what you might be thinking: 'Risotto? Isn't that like, super fancy and complicated?' Fear not, my friend! This recipe is surprisingly easy, and the result is so worth it. Plus, it's completely plant-based, so you can feel good about what you're eating while you're diving into a bowl of creamy goodness.
This recipe is inspired by those nights when you just want to snuggle up with something comforting and delicious. It’s the kind of meal that’s perfect for a chilly evening, when you’ve got a cat (or maybe a dog!) at your feet, a good show on, and no desire to move from your super comfy sofa. And let's be honest, who doesn't love a good excuse for a night in?
The magic of this risotto lies in a couple of not-so-secret ingredients. First up, we’re adding a touch of miso paste. Yes, that’s right! Miso not only replaces some of the salt but adds a subtle umami flavor that’ll make you wonder why you haven't been adding it to all your dishes. Trust me on this one.
And what’s a creamy risotto without cream? We’re making a dreamy porcini and cashew cream by blending some of the rehydrated porcini mushrooms with soaked cashews. This adds a delicious extra layer of mushroom flavor and gives the risotto that rich, velvety texture everyone loves. If you’re feeling bold, try adding a splash of sauerkraut liquid at the end – it’s a fun little twist for a bit of tang without altering the beautiful color of the dish.
So, grab your favorite pot, a glass of something delightful, and let's get cooking! Your taste buds will thank you.
Yields: 4-6 servings Prep time: 30 minutes Cook time: 30 minutes
Ingredients
- 40g (1.4 oz) dried porcini or a mix of porcini and shiitake mushrooms
- 750g (26 oz) fresh mushrooms (shiitake, cremini, oyster)
- 2 tbsp extra virgin olive oil
- 4 small shallots or 1/2 large onion, finely diced
- 3 large garlic cloves, 2 diced, 1 grated
- 400g (2 cups) risotto rice
- 120 ml (1/2 cup) vegan white wine
- Approx 500 ml (2 cups) vegetable stock, plus extra to top up
- 2 tbsp white miso paste (optional)
- Salt and black pepper to taste
- 35g (1/4 cup) cashews, soaked in boiling water for 30 mins (optional)
- 2-3 sprigs of fresh thyme, leaves only
- 1 tbsp balsamic vinegar (optional)
- Fresh parsley, minced, to garnish
Instructions
- Clean the dried mushrooms and place them in a small pot or measuring jug, covered with about 500ml (2 cups) of boiling water, and set aside for 30 minutes to rehydrate.
- Clean and slice your fresh mushrooms and set aside.
- Heat 2 tablespoons of olive oil in a heavy-bottomed pan or pot with a lid.
- Add the diced shallots and fry over low heat for 5 minutes until translucent, stirring occasionally.
- Add 2 diced garlic cloves and fry until softened and fragrant for about 2 minutes.
- Mix in the rice and fry for a few seconds, stirring frequently.
- Gently drain the mushroom stock (keeping the mushrooms!), making sure to leave any grit behind. Heat the mushroom stock in a small pot.
- Add the vegan wine, letting it cook off before adding the first portion (about 1/4 cup) of hot mushroom stock to the rice. Stir well.
- Keep adding the stock, in small amounts, until absorbed by the rice before adding the next portion, stirring often to activate the starch. Use vegetable stock if you run out of mushroom stock, keeping it hot.
- Dissolve the miso paste in hot stock and incorporate into the risotto, tasting and seasoning as you go.
- While making your risotto, blend the soaked and drained cashews with about 20g of the soaked porcini mushrooms and a splash of water until smooth.
- Once the risotto is nearly cooked, start pan-frying the fresh mushrooms. Heat a large pan with 2 tbsp olive oil, add sliced mushrooms in batches, caramelizing on one side before stirring. Cook until mostly caramelized, then add the grated garlic clove, thyme, salt, and pepper.
- Keep adding stock to the rice until the rice is almost al dente (has a small bite). It will take about 15-20 minutes from the first liquid addition.
- Stir in the porcini cashew cream (if using) and the balsamic vinegar (optional) into the risotto. Turn off the heat, cover the pot, and let it rest for 5 minutes.
- Divide the risotto into bowls, top with the pan-fried mushrooms, fresh parsley and enjoy!
Notes
- If you’re not using the porcini cream, chop the rehydrated porcini finely and stir them into the risotto towards the end.
- Feel free to experiment with different types of mushrooms for a varied flavor.
Enjoy every single delightful spoonful and please share any thoughts or any variations you have made in the comments below!