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Truffled Mushroom Risotto
[Vegan, Gluten-Free]

AP By: Ashlee Piper

Author Bio

Ashlee Piper is a political strategist turned vegan and eco-lifestyle expert, writer, and TV personality... Read More

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Mushroom Recipes

Truffled Mushroom Risotto [Vegan, Gluten-Free]

2-3

Dairy Free

Vegan

Whether you're looking for an indulgent celebratory meal (hello, Valentine's Day), or just a cozy, stay-home-in-your-PJ's dish, look no further. This vegan mushroom risotto is loaded with heady and aromatic truffles and cooks up silky and divine. And it’s dead simple. You’re going to fall in love with this recipe.... Read More

Ingredients You Need for Truffled Mushroom Risotto [Vegan, Gluten-Free]

2 tablespoons vegan butter
3 1/4 cups mushrooms of your choice
3 springs of fresh parsley
1 teaspoon crushed peppercorns
2 teaspoons truffle oil
6 chives
1/4 cup white cooking wine
1 cup arborio rice
1 shallot
2 3/4 cups vegetable broth

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How to Prepare Truffled Mushroom Risotto [Vegan, Gluten-Free]

Rinse and finely chop the mushrooms. Finely dice the shallot. Rinse and finely chop the parsley for garnish. Rinse and finely chop the chives, leaving one sprig halved for garnish.
Using the back of a spoon, crush the peppercorns. Please do this in a bowl to keep them from flying.
In a skillet, warm 1 teaspoon olive oil and cook mushrooms over medium-high heat. Once they are aromatic and slightly caramelized, remove mushrooms and liquid from the skillet and add to the saucepan with the vegetable broth. Reserve skillet to prepare the risotto.
In the same skillet used to cook the mushrooms, add 1 teaspoon olive oil and the diced shallot and cook over medium heat for 1-2 minutes, or until aromatic.
Stir in the dry arborio rice, coating with olive oil and shallot. After about 2 minutes, when the rice has taken on a pale, golden color, pour in the white wine, constantly stirring until fully absorbed.
Add 1/2 cup of broth to the rice and stir until absorbed. Continue adding broth (straining the mushrooms and leaving them in the broth pan) 1/2 cup at a time, constantly stirring until liquid is absorbed into the rice and it becomes tender about 15-20 minutes.
Taste risotto to determine if it is ready. The sauce should be silky, and the rice should be chewy. If risotto has not yet reached this texture after 20 minutes, add more broth little by little and continue the process until desired texture is achieved.
Once the risotto is tender, remove from heat and stir in any remaining broth; the broth-soaked sauteed mushrooms, vegan butter, half the chives, and salt and freshly crushed peppercorns to taste.
Garnish with remaining chives, salt, peppercorns, and a drizzle of truffle oil.

Notes

- All photos credited to Dawn Brown for Home Chef.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.