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Mushroom Risotto
Mushrooms and rice make a risotto that needs attention at the pan. I keep the stock ready and work through the additions without rushing the rice.
- Prep Time
- 15 mins
- Cook Time
- 30 mins
- Serves
- 5
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
My first preparation check: Heat a large skillet over low heat and add a splash of olive oil.
Ingredient swaps
Check the gluten-free status of the sauces, stocks and seasonings you use. A similar name does not establish the same ingredients or gluten-free status.
Why this recipe works
Adding stock in stages lets the rice release starch while it cooks. Watch the texture of the rice and the liquid in the pan rather than rushing the last addition.
For more help, browse Kitchen Skills and gluten-free label guidance.
Let's get cooking
Method
- Prepare the Base:Heat a large skillet over low heat and add a splash of olive oil.
- Sauté the shallots until translucent, then add the garlic and cook for another minute.
- Add the risotto rice and cook until translucent and starting to change color.
- Cooking the Risotto:Pour in a splash of vegan white wine.
- Keep your vegetable stock warm but not boiling.
- Begin adding the warm stock to the rice, one ladle at a time, stirring frequently.
- Finishing the Risotto:Once the rice is al dente (tender with a slight bite), stir in the vegan parmesan and a dollop of vegan cream.
- Mix well and then turn off the heat.
- Allow the risotto to rest for five minutes.
- Preparing the Mushrooms:In another skillet, heat a dollop of olive oil.
- Sauté the mushrooms with salt and cracked black pepper until golden and cooked through.
- Final Touches:Stir in chopped fresh parsley and a little lemon zest into the risotto.
- Taste and adjust seasoning as needed.
- Serve the risotto topped with sautéed mushrooms in the center.
- Garnish with truffle chili crunch by Plated Foods and a sprinkle of lemon zest.
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