I love it when the process of slicing and smelling and stirring and sprinkling that’s involved in a recipe is just as enjoyable as sitting down and taking the first bite of a finished dish. Risotto is a perfect example of this, and has become something I return to over and over for its simplicity in approach and beautiful end result.
For this version of risotto, I’ve used basic cashew cream to add in some richness, thyme and parsley to impart a savory quality and vibrant color, and chopped shiitake caps to introduce a complementary texture and slightly woodsy flavor throughout. Prep and serve it with a glass of white wine nearby for a relaxing and indulgent light dinner, appetizer or side dish.
SHIITAKE RISOTTO
Cook
Total
Yield 2 servings
Ingredients
for the risotto
- 3 to 3 1/2 cups prepared or homemade vegetable broth
- 1 TB Earth Balance
- 1 shallot, finely chopped
- 1/2 cup Arborio rice
- 1/2 cup dry cooking wine
- 1/3 cup basic cashew cream
for the shiitake topping
- 1 TB olive oil
- 6-8 shiitake caps, thinly sliced
- 1 tsp dried thyme
- 2 TB dry white wine
- 1/4 cup chopped fresh parsley
Instructions
- Place the vegetable both in a small saucepan over medium heat. Once it begins to simmer, reduce the heat to low.
- In a large flat-bottomed pan, melt the vegan butter over medium-low heat. Add the shallots and stir to coat, allowing to soften for 2-3 minutes. Add in the rice and stir to combine for about 2 minutes. Add in the cooking wine, then stir for two minutes more.
- Add one cup of the hot broth to the rice, and stir well. Keep stirring until all of the broth has been absorbed by the rice. Repeat this process by continuing to add broth, a 1/2 cup at a time, until the rice is al dente, about 20-25 minutes. Remove from the heat and stir in the cashew cream.
- In a separate pan, heat 1 TB of olive oil over medium heat. Add in the sliced shiitake caps and stir to coat, then sprinkle the dried thyme over the top and stir again. After 4 minutes, add 2 TB of dry white wine to the pan, and allow to sizzle and slightly reduce. Add in the fresh chopped parsley and stir until it’s vibrantly green (about a minute).
- Spoon the risotto into two serving bowls, topping with the shiitake. Serve immediately.
Stefanie says
January 7, 2014 at 4:47 pmOh my gosh, this looks amazing!
Matthew Green says
January 11, 2014 at 9:35 pmLooks like a new favourite!
Pink Peppercorn and Paprika says
January 13, 2014 at 3:38 amSince going vegan, I thought risotto without Parmesan just wouldn't be worth it, but this recipe has changed my mind!
erinwyso says
January 13, 2014 at 4:09 amI hope you enjoy!
Leila A. Fortier says
January 22, 2014 at 3:10 pmGoodness! I finally had a chance to indulge. Whenever I get pulled away from your venues of culinary expression, it makes the return all the sweeter. This dish was to die for! Once again, you composed the recipe in such a way that it made it easy for me to make a few adaptations based on ingredients I had on hand. For instance, I had maitake mushrooms that needed to be used, so I implemented those in lieu of shiitake. I was also in the mood for something with lemon, rosemary, and garlic–so I added a little squeeze of fresh lemon in the risotto and fresh garlic and rosemary to the mushroom topping. I made her black pepper & thyme encrusted tofu on the side. The dish was a household sensation! Absolutely decadent!
erinwyso says
January 22, 2014 at 5:28 pmSo happy you liked, Leila! Maitake sounds awesome with this — but soo expensive here — 6 bucks for a puny 8 ounces. Love your other adaptations, will have to try rosemary with it next time I make!