- 1 tbsp + 1 tsp extra virgin olive oil , divided
- 4 cups (about 300g) wild mushrooms , chopped (I used a mix of oyster, baby king oyster, shiitake and chanterelle mushrooms)
- 1 tbsp tamari
- 1 tbsp chopped fresh sage
- Freshly cracked black pepper , to taste
- 3-3½ cups mushroom or vegetable broth
- ¼ cup nutritional yeast
- ½ cup chopped shallots (about 2 small or 1 large)
- 2 garlic cloves , minced
- 1 cup Arborio rice
- ½ cup white wine
- 1 tbsp unsalted vegan butter
- ¼ cup vegan parmesan , plus more for garnish (I used this one)
Wild Mushroom Risotto
This recipe was created in partnership with Paderno Kitchenware.
Most nights, I am one to opt for quick and easy, minimal ingredient dinners, but once the weekend comes around, I usually bring out a new recipe book, search the web or create a brand new elevated recipe. I tend opt for a dish that requires a little more time or is made with ingredients that I generally don’t cook with during the week.
By the title of this recipe, you probably guessed that the recipe I am sharing about today is this Vegan Wild Mushroom Risotto.
Believe it or not, the very first time I made risotto, I must have been about 15 years old. I had seen a local chef show on TV how to make it and I was immediately inspired to make my own version. Back then I was not vegan so the recipe contained dairy butter and cheese. Thankfully, thanks to so many amazing vegan companies out there, there are vegan replacements for most dairy products and this makes it so much easier for me to remake some of my childhood favorite dishes, including risotto.
Before making risotto for the first time, I was always so intimidated by it. It seemed like the type of dish that everyone kept saying is soooo hard to nail. I heard so often, “it is so easy to end up with a risotto that is too mushy or too crunchy.” However, the very first time I made risotto, it worked quite well. The rice had a perfect creamy texture, while having a bit of a bite to it without being crunchy – it was lovely.
So I came to realize that to make a successful risotto, there is one key thing to keep in mind:
ALWAYS TASTE AS YOU GO.
As you read through the ingredient list and the steps, you will notice that I suggest using 3 – 31/2 cups of mushroom broth. That is because depending on how you measured your rice and your broth, the exact amount of broth you will need will vary. Risotto making requires being really in tune with the dish. You will need to taste it regularly, especially towards the end. This will ensure that you do not overcook or undercook your risotto.
Also, be patient. This dish is not a quick and easy recipe. It requires time and attention, but trust me, all that hard work will be worth it. Once you add in the vegan butter and parmesan and fold in your mushrooms, the result with be a luxurious, creamy and rich risotto that will make every little effort you put into it SO worth it!
On that note, I am so excited to be sharing with you a recipe that is so close to my heart: one that I has a special place in my cooking history and one that I have modified over the years to represent my own cooking style. This Vegan Wild Mushroom Risotto is the type of dish that I recreate every couple of months, when I want to make something a little special, comforting, rich and a little luxurious.
So if you are in one of those phases, give this recipe a try and be sure to tag me (@muriellebanackissa) if you share it on Instagram.
Have a wonderful week my friends!