Making Risotto has always been a special thing to do. For me, I love the process of watching a humble piece of rice be transformed into a delicious creamy meal. It's also one of the most versatile dishes around. You can follow our directions and use the amazing mushroom or you can use just about any vegetable you can think of to add to the risotto.
Shop the Recipe:
Making Mushroom Stock
Adding Vegetable stock
Finished Mushroom Stock
Making The Risotto
Cooking the Onions, Mushroom & Arborio
Adding Mushroom Stock
Creamy Mushroom Risotto
Roasting the Mushrooms
Marinating the Mushrooms
Uncooked Garlic Mushrooms
Vegan Mushroom Risotto with Fired Sage
Servings: 4 People
Making Risotto has always been a special thing to do. For me, I love the process of watching a humble piece of rice be transformed into a delicious creamy meal. It's also one of the most versatile dishes around. You can follow our directions and use the amazing mushroom or you can use just about any vegetable you can think of to add to the risotto.Print Recipe
- Mushroom Stock Method
- Remove the stems from the shiitake mushrooms and the Portabella mushrooms. Using a spoon gently scrape the gills from the Portabella mushrooms, the gills tend to make the stock dark and will give it a bitter note.
- Heat a pot over medium heat, add the olive oil, saute the onions and the garlic for 3 minutes, then add the mushroom stems, wood ear mushroom, thyme, bay leaf, and the vegetable broth. Bring the stock to boil then reduce the heat to low, cooking for 30 minutes.
- Risotto Method
- Heat a large pot over medium heat with olive oil, add diced onion to the pot and start to sweat the onion, then add the sliced shiitake mushrooms and continue to cook. Cook the mushrooms and the onions for about 5 minutes. Add the white wine, continue to stir, and cook until the wine has reduced by half. Add the thyme and bay leaf. Start adding the mushroom broth 4 oz at a time, cooking on medium-high heat, stirring non-stop as the stock reduces. Once the stock has reduced add another 4 oz. Total cooking time is about 40 minutes. A great test is to eat a small bite, if there is a small amount of texture you are almost done. At this point turn the heat off and add about 6 oz of mushroom stock, stir to combine.
- Roasted Portabella Method
- Preheat oven to 450 degrees
- Minced the garlic with salt, this creating another abrasive element when mincing the garlic, it always helps with softening the bite of the garlic. Place the garlic in the bowl, adding the olive oil, balsamic vinegar, thyme, and chiffonade sage. Mix to combine. Add the Portabella mushrooms and massage the marinade into the mushrooms, place the mushrooms on a baking sheet lined with parchment paper, place the additional marinade on top of the mushrooms. Place in the oven at 450 degrees for 20 minutes
- Fried sage and Wood Ear Method
- Place the vegan butter in a pan over medium heat, as the butter starts to melt add pieces of torn sage leaf, continue to cook, turning the sage over to crisp evenly. Once the sage is crisp, the color will change from light green to a darker green, place on a paper towel to drain. Place the small pieces of the wood ear mushrooms in the butter and cook until a light golden brown and the mushrooms have crisped some. Season with salt and pepper.
- Plating the Mushroom Risotto
- Place the risotto on a plate, the risotto should be loose and soft, it should not be thick and stick together. If it has become too thick just add additional stock to thin the risotto down. Place the wood ear mushrooms around the plate, then the sliced Portabella on top and in the middle, then distribute the sage leave all around the risotto.
Nutritional values are an estimate.
Calories: 316kcal | Carbohydrates: 30g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Sodium: 1585mg | Potassium: 534mg | Fiber: 3g | Sugar: 8g | Vitamin A: 836IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg