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zakruti.com » Dish recipes » Adam Ragusea
Fancier mushroom risotto (vegan or not)

Fancier mushroom risotto (vegan or not)

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Rating: 4.5; Vote: 2
Fancier mushroom risotto (vegan or not) Recipe 1/2 cup (100g) risotto rice per portion (arborio, vialone nano, canaroli, etc) 1 pound (454g) fresh mushrooms per portion (get some big ones, like king trumpet, to use for garnish, and some smaller ones to put in the rice) 1 handful of fragrant, cheap dried mushrooms per portion 1 big shallot for every two portions a couple garlic cloves per portion olive oil vinegar (I used white balsamic but anything is fine) white wine (optional) cognac or any other barrel-aged spirit (optional) butter (optional) parmesan cheese (optional) vegan sour cream (if you're not using dairy) truffle oil (optional) fresh herbs for garnish (I used tarragon, but thyme or sage would be nice) bay leaves (optional, no idea if they do anything) mustard seeds (optional) salt pepper First make the mushrooms stock. Combine the dried mushrooms and a few bay leaves with about 2 cups (473mL) water per portion, a big pinch of salt per portion, bring to a boil then reduce to a simmer. Simmer for 30-60 minutes, strain out the solids and discard them. (If there was a lot of sand on the dry mushrooms, you can either pass the stock through a coffee filter or just let the sand settle on the bottom and pour off everything but the last little bit) Prepare the fresh mushrooms by cleaning off any dirt and trimming off any woody stems. The large mushrooms that you plan to use for garnish, cut in half lengthwise and, optionally, score the cut sides like I do in the video. Marinate those with a little olive oil, vinegar and salt and pepper. The smaller mushrooms, cut down in size if necessary to make them all about the same size and so they'll cook quickly and blend in well with the rice. Peal and dice the shallot. Crush and peal the garlic but do not chop it. You can either cook the fresh mushrooms in advance, or do it while the rice is cooking, like I do in the video. When the stock is done and you're a half hour out from dinner, fry the shallots for a minute in some olive oil over moderate heat. Stir in a big pinch of mustard seeds per portion and let them fry. When the shallots have softened a little, stir in the dry, unwashed rice and fry it for a minute. Deglaze with enough white wine to just cover the rice and stir until absorbed. (If you're not using white wine, maybe spike the mushroom stock with a little splash of that white balsamic vinegar per portion and use that instead) Pour in enough of the mushroom stock to cover and let the rice cook, stirring occasionally, until the grains are just a little crunchy, adding stock as needed, 15-20 minutes. If you run out of stock, water is fine. While the rice is cooking, heat a thick layer of olive oil in a pan over moderate heat and put in the big marinated mushrooms, cut-side down. When the cut sides have browned, flip the mushrooms over, put in the garlic cloves, and use a spoon to baste garlicy hot oil over the mushrooms until they've shrunk at least by a third and they look cooked. If you're down with dairy, I'd melt some butter into the pan for the basting stage. Leaving the hot fat in the pan, remove the mushrooms to a plate and take out the garlic cloves before they burn. Put the smaller mushrooms into the pan, season with a little salt and pepper, and cook until brown and shrunk by at least a third. Deglaze with a little cognac (or white wine, or stock, or water, coat the mushrooms in the resulting syrup and turn off the heat. When the rice is almost done, turn off the heat, stir in the smaller mushrooms and as much butter and grated cheese as you want. If you're not using dairy, try cook the risotto so that it looks a little too dry at this stage and enrich with a one or two big scoops of vegan sour cream per portion (it will add moisture, which is why it's good to start with a slightly dry risotto. Tear in the fresh herbs, stir, taste for seasoning and add salt/pepper if necessary. Stir in a little water/stock if the risotto is looking too tight. Scoop the rice onto plate, smooth off the surface and garnish with the bigger mushrooms. Serve with steak knives to cut the bigger shrooms.
Date: 2022-08-04

Comments and reviews: 14


I tried King trumpet mushrooms after you mentioned this dish on one of your podcasts. I don't know how I screwed up, but they were rubbery and chewy. They also had little to no flavor even though I seasoned them well and sauteed in butter. I definitely want to try again, but none of my guests enjoyed the trumpet mushrooms. I will say that I took a bite of a raw trumpet mushroom and it was delicious raw, far more so than it was cooked. It had a sweet aftertaste which was completely lost in cooking. Now I'm thinking about taste testing every different mushroom I can get my hands on (which is tricky since I live in a desert, in various different states of cooked and uncooked to see what subtle differences there are.
Side note: wheat is an auto immune trigger for me, so I'd love to see your take on any gluten-free recipes. Alton Brown for example has switched some of his recipes over to gluten-free because some non-wheat flours have Superior qualities to wheat for certain dishes.
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I know it's not traditional, but I feel like using red wine instead of white would give the dish a bit more flavor that fits more into the meaty category. The dish already deviates from classic risotto enough to where one more different ingredient doesn't matter anyways. You could even consider adding some form of red/dark-ish sort of miso paste, as that gives the dish even more of a meat-y flavor. (At least in my opinion red miso goes really well with dark meat)
Also I dunno about the olive oil for frying off your mushrooms. I feel like a simple plant-based oil would disprupt the flavor of the mushrooms less. Obviously butter would be best, but won't cut it for vegan cuisine.
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I actually just made your old mushroom risotto and Cream of mushroom soup recipes!
I work in a produce department so I have the ability to snag things at a discount when theyre about to go bad and I got about 2 pounds of button mushrooms.
I threw those into my pressure cooker for an hour with some carrot/onion/celery/garlic and made a great mushrooms broth I used for both recipes. Idk how it stacks up to the dried shroom broth but its one of the better broths I've made (yes I'm one of those people who saves all my bones and scraps to make broth)
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O-oh my God. .. y-you pronounced Shiitake correctly! YOU SAID SHIITAKE CORRECTLY! OH MY GOD!
-Why is it important to pronounce that word correctly? Because the way you Americans have been saying it literally translates to UNDERWEAR in Japanese.
Thank you! I will take a bullet for you Adam, you have no idea how annoying it is to hear EVERY cooking show and video butcher that simple word!
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I've said it before and I'll day it again: if your bay leaves don't leave any flavour you're either 1) not using enough of them or 2) using old ones and need to buy a fresh batch - dried herbs and spices last a long time, but the stuff you've had gathering dust in your spice rack since the mid -00's are not still at their best.
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thank you Adam for including more vegetarian/vegan recipes in your videos
also, i didn't know until today that wine makers also used animal proteins in their wine processing; i'd heard of _isinglass_ in beer, but i thought that wine was just fermented grape juice. gotta be careful the next time i buy a bottle of wine
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Watching Adam cut the king trumpet mushrooms with the handle of the pot full of boiling liquid basically hovering over the cutting board he's using gave me anxiety. Obviously, this vid was uploaded so nothing happened. But I still got flashbacks to watching inexperienced people do the same with less than ok results.
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WHY do people act like bay leaves don t do anything? They have an extremely noticeable flavor that stands out any time they re used in a dish. It s like randomly throwing a bunch of thyme into dishes and saying maybe this will do something. Of course it will do something. It s an extremely flavorful herb.
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One time I was at an hibachi place and I asked the chef for no mushrooms please, the hibachi chef then looked me dead in the eye and said You must eat mushrooms. They make your pee-pee hard! . I looked at my friends who were at the table as well said Well. Now, how the hell can you argue with you that?
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It's really the misuse of truffle oil that the Gordon Ramsay's turn their noses up at. It doesn't belong on everything, and lots of less good chefs use it to cover their sins. Using it on top of a mushroom risotto, especially a vegan one, is precisely what it is meant to do.
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Thank you so much For thinking of us vegans and making vegan friendly recipes. I really enjoy your vegan and vegan friendly recipes and so do my friends and family. look forward to seeing more vegan and Vegan friendly recipes in the future. Please and thank you!
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You know what you can also do? A parmigiana - not the Italian-American one with chicken, the original one, with eggplant, would be neat seeing a video on that, especially since eggplant isn't really considered all that much in North America.
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I make kenjis pressure cooker mushroom risotto and it's a staple in our house at this point. Excited to try making this. Adam, your videos have given me even more inspiration to continue into my eventual adventure in culinary school. Cheers man
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Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter. to add and what it does to the mashed potatoes. Cheers
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