📝 About This Recipe
This exquisite dairy-free risotto proves that you don't need butter or cream to achieve a luxurious, velvet-like consistency. By utilizing high-quality extra virgin olive oil and the natural starches of Arborio rice, we create a dish that celebrates the earthy, umami-rich depths of porcini and cremini mushrooms. It is a sophisticated Italian classic reimagined for the plant-forward palate, offering a clean yet decadent finish that allows the forest aromatics to truly shine.
🥗 Ingredients
The Mushroom Base
- 1 lb Mixed Wild Mushrooms (such as Chanterelle, Shiitake, or Oyster; sliced)
- 0.5 oz Dried Porcini Mushrooms (rehydrated in 1 cup hot water and finely chopped)
- 3 tablespoons Extra Virgin Olive Oil (divided use)
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
The Risotto
- 1.5 cups Arborio or Carnaroli Rice (do not rinse)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 0.5 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 5-6 cups Vegetable Broth (low sodium, kept at a low simmer)
- 2 tablespoons Nutritional Yeast (for a subtle savory 'cheese' depth)
- to taste Sea Salt and Black Pepper
The Finish & Garnish
- 2 tablespoons Premium Finishing Olive Oil (cold-pressed for best flavor)
- 0.25 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Zest (optional, for brightness)
👨🍳 Instructions
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1
Begin by rehydrating the dried porcini mushrooms in 1 cup of hot water for 15 minutes. Once soft, drain (reserving the liquid), finely chop the porcini, and strain the soaking liquid through a coffee filter to remove grit; add this liquid to your vegetable broth.
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2
In a small pot, bring the vegetable broth and porcini liquid to a very low simmer. It is crucial the broth is warm when added to the rice to maintain a consistent cooking temperature.
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3
In a wide, heavy-bottomed pan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the fresh wild mushrooms and a pinch of salt. Sauté until they are golden brown and their moisture has evaporated (about 8 minutes). Remove half of the mushrooms and set aside for garnish.
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4
Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the pan with the other half of the mushrooms. Stir in the minced shallots and cook for 3 minutes until translucent.
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5
Add the garlic, chopped rehydrated porcini, and fresh thyme. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
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6
Add the rice to the pan. Stir constantly for 2-3 minutes to 'toast' the grains. You should see the edges of the rice become translucent while the center remains white; this step ensures the rice holds its shape.
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7
Pour in the white wine. Stir continuously until the liquid has been fully absorbed by the rice, deglazing the bottom of the pan to incorporate all the flavorful brown bits.
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8
Add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir frequently. Frequent stirring is the secret to dairy-free creaminess, as it rubs the starch off the grains.
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9
Continue adding broth one ladle at a time only after the previous ladle has been absorbed. Maintain a gentle simmer throughout. This process will take 18-22 minutes.
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10
Taste the rice periodically. You are looking for 'al dente'—tender with a slight bite in the center. You may not need all the broth.
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11
Once the rice is cooked, stir in the nutritional yeast and the final ladle of broth, then turn off the heat. The risotto should look slightly 'soupy' at this stage.
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12
The 'Mantecatura' phase: Vigorously stir in the premium finishing olive oil. This emulsifies with the starchy liquid to create a glossy, creamy sauce without any dairy.
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13
Fold in the chopped parsley and lemon zest. Season generously with sea salt and freshly cracked black pepper to taste.
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14
Cover the pan and let it rest for 2 minutes. This allows the flavors to marry and the texture to settle perfectly.
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15
Spoon the risotto into warm bowls. Top with the reserved sautéed mushrooms and an extra drizzle of olive oil before serving immediately.
💡 Chef's Tips
Use a wide pan rather than a deep pot to allow for even evaporation and better starch release. Never rinse your risotto rice; the surface starch is essential for creating the creamy texture in the absence of dairy. Ensure your broth is simmering; adding cold broth will shock the rice and lead to uneven cooking. Stirring is key—it doesn't have to be constant, but frequent movement is what creates the signature 'all'onda' (wavy) texture. If the risotto gets too thick before serving, stir in a tiny splash of hot broth or water to loosen it back up.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Vermentino or Gavi to cut through the richness of the olive oil. Serve alongside a simple arugula salad with a lemon-balsamic vinaigrette. Accompany with roasted asparagus or charred broccolini for a complete plant-based meal. For an extra touch of luxury, finish the dish with a few drops of white truffle oil. A side of crusty sourdough bread is perfect for catching any leftover sauce.