Mushroom Risotto
Mushroom Risotto Dish Guide
Serves 4
5 T unsalted vegan butter
4 T olive oil
4 King trumpet/oyster mushrooms
1 cup arborio rice
4 cups vegetable broth
1 T mushroom stock base
8 oz cremini mushroom, diced into bite sized pieces
1 shallot, finely minced
Fresh basil, oregano, or tarragon
Juice of ½ a lemon
¼ marinated artichoke hearts, diced
¾ cup dry white wine
Freshly grated vegan parmesan cheese (or Parmigiano Reggiano)
Salt and pepper to taste
Sliced black truffles and micro greens for serving (optional)
Cut the woody bottom ½ inch off the trumpet mushrooms and slice them in half lengthwise. Optionally, use a sharp knife to cut a diamond or cross-hatch pattern in the cut side of the stem of the mushrooms.
Preheat an oven to 400F. Add 1 T of olive oil and 1 T of butter to a oven-safe skillet over mdium high heat. Sear the mushroom for 4-5 minutes or until golden brown on the cut side. Flip and bake in the oven for 15-20 minutes or until tender and golden brown all over. Set aside.
Add the stock and mushroom base to a small pot over medium low heat.
While the mushrooms bake, add 2 T olive oil to a skillet over medium high heat and add in the cremini mushrooms. Cook for 5-7 minutes or until golden brown and most of the liquid has evaporated. Season with salt and pepper and remove from the pan and set aside. Add in 2 T of butter along with the shallot. Sautee for 1-2 minutes then add in the rice. Stir and toast the rice for 2-3 minutes and then add in the wine. Stir and reduce until the wine is mostly evaporated. Turn heat to medium.
Begin adding the fortified stock to the rice a little at a time until it is mostly absorbed. Stir fairly constantly during this time. It should take 20-30 minutes to fully incorporate the stock into the rice. Season with salt and pepper and add in the artichoke hearts, fresh herbs of choice and lemon juice. Return the browned cremini mushrooms, add 2 more T butter and stir to incorporate. Remove from heat.
Serve on a warm plate topped with the seared trumpet mushrooms, grated parmesan cheese, truffles, greens, and a drizzle of extra virgin olive oil.
