Name: Vegan Mushroom Risotto (Standard)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 1 medium Yellow onion-finely chopped; 2 cloves Garlic-minced; 1 1/2 cups Arborio rice; 1/2 cup Dry white wine; 4 cups Vegetable broth-warm; 1 tbsp Olive oil; 8 ounces Cremini mushrooms-sliced; 1/4 cup Nutritional yeast; 2 tbsp Fresh parsley-chopped; 1/2 tsp Salt; 1/4 tsp Black pepper-freshly ground

Recipe tier

½ ounce Dried porcini mushrooms
¾ cup Boiling water
2.5 cup High-quality vegetable stock
½ leaf Bay leaf
1 sprigs Fresh thyme
½ tbsp Extra virgin olive oil
2 ounces Chanterelle mushrooms
2 ounces Maitake mushrooms
2 ounces King oyster mushrooms
½ tbsp Extra virgin olive oil
½ tbsp Premium vegan butter
1 small Shallots
1 cloves Garlic
¾ cup Carnaroli rice
¼ cup Premium dry white wine
⅛ cup Cashew mascarpone
½ tsp White truffle oil
1 tbsp Fresh chives
½ pinch Microgreens
½ optional Crispy sage leaves
½ to taste Fine sea salt
½ to taste Freshly ground white pepper

Equipment

Large saucepan or Dutch oven
Separate skillet
Wooden spoon

Instructions

🎙️ Cook with voice coach

1. Prepare Mushroom Infused Stock: Rehydrate Dried Porcini Mushrooms in 1 1/2 cups Boiling Water for 20 minutes. Strain liquid through a fine-mesh sieve into a saucepan, reserving and finely chopping porcini. Add High-Quality Vegetable Stock, Bay Leaf, and Fresh Thyme to the saucepan. Gently simmer over low heat, keeping warm.
2. Sauté Wild Mushroom Medley: Heat 1 tbsp Extra Virgin Olive Oil in a large non-stick skillet over medium-high heat. Sauté Chanterelle, Maitake, and King Oyster Mushrooms in batches until deeply golden brown and tender (5-8 min/batch). Season lightly with fine sea salt; set aside.
3. Start Risotto Base: In a heavy-bottomed Dutch oven, melt 1 tbsp Premium Vegan Butter and 1 tbsp Extra Virgin Olive Oil over medium-low heat. Add very finely minced Shallots and a pinch of salt; cook slowly until translucent and very soft (5-7 min). Stir in microplaned Garlic and finely chopped rehydrated Porcini Mushrooms, cooking for 2 minutes until fragrant.
4. Toast Rice: Add Carnaroli Rice to the pot. Stir continuously for 3-4 minutes until grains are translucent at the edges and make a slight 'singing' sound.
5. Deglaze: Pour in Premium Dry White Wine. Stir, scraping up any fond, until wine is completely absorbed.
6. Gradually Add Stock: Begin adding warm Mushroom Infused Stock, 1/2 cup at a time. Stir continuously, allowing each addition to be almost completely absorbed before adding the next. Continue for 28-35 minutes, or until rice is perfectly al dente.
7. Finish Risotto: Remove from heat. Stir in sautéed Wild Mushroom Medley and Cashew Mascarpone. Vigorously stir for 1-2 minutes to emulsify and create a luxurious, velvety texture.
8. Season and Serve: Drizzle in White Truffle Oil. Season with Fine Sea Salt and Freshly Ground White Pepper to taste. Serve immediately in warm bowls, garnished with Fresh Chives, Microgreens, and optionally Crispy Sage Leaves.