Ingredients:

  • 5 lbs Mixed Mushrooms (Cremini, Shiitake, Oyster)
  • 1 Tbsp Olive Oil (for mushrooms)
  • 1/2 oz Dried Porcini Mushrooms
  • 6 cups Low Sodium Vegetable Broth
  • 2 Tbsp Vegan Butter or Olive Oil (for soffritto)
  • 1 large Shallot (finely minced)
  • 3 cloves Garlic (finely minced)
  • 1 1/2 cups Arborio or Carnaroli Rice
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 tsp Fresh Thyme Leaves
  • 1/4 cup Nutritional Yeast
  • 2 Tbsp cold Vegan Butter (cubed)
  • 1/4 cup Cashew Cream (or unsweetened soy/oat cream)
  • 2 Tbsp Fresh Parsley (chopped, for garnish)
  • Salt and Black Pepper to taste

Instructions:

  1. Roast Mushrooms: Toss sliced mushrooms with 1 Tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) until deeply browned (about 15-20 mins). Set aside, reserving about 1/3 for topping and roughly chopping the rest.
  2. Prepare Stock: Combine vegetable broth and dried porcini mushrooms in a saucepan. Bring to a bare simmer over low heat. Keep hot throughout the cooking process.
  3. Sauté Aromatics: In the main pot, melt 2 Tbsp vegan butter over medium heat. Add shallots and sauté gently until translucent. Add garlic and thyme; cook for 1 minute until fragrant.
  4. Tostatura (Toasting the Rice): Add the Arborio rice to the pot. Stir constantly for 2–3 minutes until the edges of the grains look translucent.
  5. Deglaze: Pour in the white wine. Stir constantly until completely evaporated.
  6. Add Stock Gradually: Add one ladle of the hot stock mixture to the rice. Stir continuously until the liquid is nearly fully absorbed. Repeat this process, one ladle at a time, for about 18–20 minutes.
  7. Incorporate Mushrooms: When 3 ladles of stock remain, stir in the majority of the chopped, roasted mushrooms. Continue stirring until the rice is tender but al dente.
  8. Enrich: Remove the pot from the heat. Vigorously stir in the nutritional yeast, the 2 Tbsp cold vegan butter cubes, and the cashew cream/plant cream. Stir hard for 1 minute to emulsify.
  9. Rest & Serve: Season aggressively with salt and pepper. Cover the pot and let it rest for 2 minutes. Serve immediately, topping each bowl with the reserved roasted mushrooms and fresh parsley.