Ingredients
- 1 tbsp olive oil
- 1 medium white or yellow onion, diced
- 6 cups (480 g) cremini mushrooms, sliced, reserving 1 cup for topping
- ½ cup dry white wine, optional
- 5 garlic cloves, minced
- 1½ cups (300 g) Arborio rice
- 6 cups vegetable stock, warmed
- 2 tbsp vegan butter
- Salt and freshly ground black pepper, to taste
Toppings
- Reserved sautéed mushrooms
- Fresh parsley, chopped
- Vegan Parmesan
- Freshly cracked black pepper
- Truffle oil
- Red pepper flakes
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat the vegetable stock in a saucepan over low heat and keep warm.
Step 2
Heat the olive oil in a large skillet or Dutch oven. Sauté the reserved 1 cup mushrooms for 6–8 minutes until golden. Season and set aside.
Step 3
Add the onion to the same pan and cook for 4–5 minutes. Stir in the garlic and cook for 30 seconds.
Step 4
Add the remaining mushrooms and cook for 8–10 minutes until browned.
Step 5
Stir in the Arborio rice and cook for 1–2 minutes.
Step 6
If using white wine, pour it in and stir until almost completely evaporated.
Step 7
Add the warm stock one ladleful at a time, stirring frequently and waiting until absorbed before adding more. Continue for 20–25 minutes.
Step 8
Remove from the heat and stir in the vegan butter. Season with salt and pepper.
Step 9
Rest for 2 minutes, then serve with reserved mushrooms and desired toppings.
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