Vegan
Creamy Wild Mushroom Risotto
An elegant Italian dish made dairy-free, using the starch from Arborio rice and nutritional yeast to create a rich, creamy texture.
Watch it madeVincenzo's Plate · 16:58
Ingredients
- Arborio Rice1.5 cups
- Mixed Mushrooms (Cremini, Shiitake)300g
- Vegetable Broth5 cups
- Shallot1 large
- Nutritional Yeast3 tbsp
- Thyme1 tsp
- White Wine1/2 cup
Method
- Bring vegetable broth to a simmer in a separate pot and keep warm.
- Sauté sliced mushrooms in olive oil until browned. Remove half for garnish. Add chopped shallots to the pan and cook until soft.
- Add Arborio rice and toast for 1-2 minutes. Deglaze with a splash of white wine (optional) or vinegar.
- Add warm broth one ladle at a time, stirring constantly until absorbed before adding the next ladle. Continue until rice is creamy and al dente.
- Stir in nutritional yeast, fresh thyme, and the reserved mushrooms. Season with salt and pepper.
Common questions
Can I substitute the mixed mushrooms in this risotto?
Yes. Use any mix of cremini, button, shiitake, oyster, or portobello. Keep the total amount the same. For deeper flavor, include at least one meaty mushroom like cremini or shiitake and brown them well before adding the rice.
How long does vegan mushroom risotto take to make?
Plan for about 35 to 45 minutes total. Mushrooms take 8 to 10 minutes, the shallot and rice 3 to 5 minutes, then the broth stage usually takes 18 to 25 minutes, depending on heat and pan size.
What are the most common mistakes when making risotto?
The biggest mistakes are adding broth too fast, using cold broth, and not stirring enough. Also avoid overcooking the mushrooms or burning the rice while toasting. Stop when the rice is creamy but still slightly firm in the center.
How should I store and reheat leftover risotto?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth or water over low heat, stirring often. Risotto thickens a lot in the fridge, so extra liquid helps loosen it.
What should I serve with creamy wild mushroom risotto?
Serve it as a main with a crisp green salad, roasted asparagus, or garlicky greens. For garnish, use the reserved browned mushrooms, extra thyme, black pepper, or a drizzle of olive oil. It’s rich, so keep sides simple.