Vegan Mushroom Risotto
This rich, dairy-free risotto combines creamy Carnaroli or Arborio rice with deeply browned mixed mushrooms coated in savory white miso butter. Fresh thyme, leeks, garlic, white wine, and vegetable broth create a balanced dish with pronounced umami flavor and a smooth, luxurious consistency.
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Ingredients
For the Mushroom Topping
- 20 ounces assorted mushrooms sliced or torn into bite-size pieces
- 2 tablespoons finely chopped fresh thyme leaves
- 4 tablespoons vegan butter brought to room temperature
- 3 garlic cloves finely minced
- 2 tablespoons white miso paste softened
- ½ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- Freshly cracked black pepper as needed
For the Risotto
- 2 large leeks using only the white and pale-green sections, thinly sliced
- ⅔ cup dry white wine such as Sauvignon Blanc
- 2 cups Carnaroli or Arborio rice preferably Carnaroli for a creamier texture
- 6 to 8 cups hot vegetable broth such as broth prepared with roasted vegetable bouillon base
- 3 garlic cloves minced
- 2 to 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt with additional salt as needed
- Freshly ground black pepper to taste
For Finishing
- 1 handful fresh Italian parsley finely chopped
- ¼ cup vegan Parmesan-style cheese optional
Instructions
- Place the softened vegan butter and white miso paste in a small bowl. Blend them thoroughly with a fork until the mixture becomes smooth and evenly combined. Pour the vegetable broth into a saucepan, bring it to a strong simmer, and then reduce the heat so it remains gently simmering throughout the risotto preparation.
- Set a large frying pan over medium-high heat and add 1 tablespoon of extra-virgin olive oil. A small amount of additional oil may be required when using stainless-steel or cast-iron cookware. Once the oil begins to shimmer, arrange the mushrooms in a single layer. Leave them undisturbed for several minutes to encourage browning, then stir occasionally and continue cooking for 8 to 9 minutes, or until deeply golden.
- Reduce the heat beneath the frying pan to medium. Add the chopped thyme and half of the garlic allocated to the mushroom mixture. Sprinkle in ½ teaspoon of kosher salt and cook for 2 to 4 minutes, stirring frequently so the garlic does not burn. Add the prepared miso butter and stir for approximately 2 minutes, ensuring every mushroom is evenly coated. Finish with freshly ground black pepper and a small additional pinch of salt when necessary. Remove the pan from the heat and reserve the mushrooms.
- Heat the remaining 2 to 3 tablespoons of extra-virgin olive oil in a Dutch oven or deep sauté pan over medium heat. Add the sliced leeks, the reserved mushroom garlic, and the minced garlic listed for the risotto. Cook for 2 to 3 minutes, stirring regularly, until the leeks are tender and aromatic without becoming heavily browned.
- Pour the Carnaroli or Arborio rice into the pan with the softened leeks and garlic. Stir briskly for about 1 minute so the grains are coated with oil and lightly toasted. Add the dry white wine, scraping the bottom of the pan with a wooden spoon to loosen any flavorful browned residue. Allow the wine to simmer for 3 to 4 minutes, until it has nearly evaporated and its sharp alcohol aroma is no longer noticeable.
- Add the hot vegetable broth approximately 1 cup at a time, stirring the rice every 30 seconds or so. Wait until most of each addition has been absorbed before adding the next ladleful. Begin testing the rice after roughly 20 minutes. It should be creamy while retaining a slightly firm, al dente center. Continue adding broth as required until the desired consistency is achieved. Season during cooking with ½ teaspoon of kosher salt and freshly ground black pepper, adjusting further as needed.
- Once the rice is properly creamy and tender, fold in the miso-glazed mushrooms and stir gently until they are evenly distributed and heated through. Remove the pot from the heat and mix in the vegan Parmesan-style cheese, when using. Taste and correct the seasoning before garnishing with freshly chopped Italian parsley.
Notes
For additional depth immediately before serving, finish the risotto with a light drizzle of extra-virgin olive oil or a small squeeze of fresh lemon juice.