Creamy Mushroom Risotto
“This recipe holds a special place in my heart,” writes Chloé Crane-Leroux, co-author of The Artful Way to Plant-Based Cooking. “It is a cherished memory of a collaborative cooking experience with a dear friend of mine, Maria. When we finally sat down to our risotto-filled bowls and glasses of white wine, we couldn’t help but gush over the perfect combination of flavors and textures we had just created. I love cooking with friends because there’s something truly magical that happens when we come together to make something special.”
Ingredients:
- 8 cups (2 l) vegetable broth
- 1 cup (250 ml) dried porcini mushrooms
- 2 fresh thyme sprigs, leaves only
- 2 Tbs. (30 ml) vegan butter
- 1 cup (250 ml) roughly chopped sweet onion
- 4 garlic cloves, minced
- 1/2 cup (125 ml) thinly sliced celery stalks
- 4 cups (1 l) sliced cremini mushrooms, stems removed
- 2 tsp. (10 ml) Italian seasoning
- 1 tsp. (5 ml) freshly ground pepper
- 1 tsp. (5 ml) kosher salt
- 2 Tbs. (30 ml) extra-virgin olive oil
- 2 cups (500 ml) Arborio rice
- 1 cup (250 ml) dry white wine (or substitute with extra vegetable broth)
- 3/4 cup (180 ml) unsweetened vegan creamer
- 1/2 cup (125 ml) grated vegan Parmesan, plus 1/4 cup (60 ml) shaved vegan Parmesan, for serving
- 1/3 cup (60 ml) roughly chopped fresh Italian parsley, divided
Directions:
Place the broth, porcini mushrooms and thyme leaves in a large pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
In a large skillet over medium-high heat, melt the vegan butter. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and celery and cook, stirring, until the vegetables become fragrant and translucent, 3 to 4 minutes. Add the cremini mushrooms, Italian seasoning, black pepper, salt and olive oil and cook, stirring, until the mushrooms are soft, about 5 minutes more.
Add the rice and stir to combine with the vegetables. Pour in the wine, stirring continuously, until absorbed, about 5 minutes.
Ladle 1/2 cup (125 ml) of the mushroom broth into the rice and cook, stirring continuously, until the rice has absorbed the liquid, about 5 minutes. Repeat, adding 1/2 cup (125 ml) of the broth at a time, until the rice is al dente; the whole process should take 20 to 30 minutes (you may not need all of the broth). Add the mushrooms and thyme from the broth to the risotto.
Reduce the heat to low, add the vegan creamer, and stir for 1 minute, then add 1/2 cup (125 ml) grated Parmesan and 1/4 cup (80 ml) parsley and mix.
Serve in shallow bowls sprinkled with the remaining parsley and with the shaved Parmesan on the side. Serves 6.
Adapted from The Artful Way to Plant-Based Cooking, by Chloé Crane-Leroux and Trudy Crane (Simon & Schuster, 2024)
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