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Truffle and Mushroom Risotto (Vegan)

Truffle and Mushroom Risotto (Vegan)

Prep time: 40 minServes: 4

Pairs with

Truffle risotto without dairy but with all the depth — a full white with oak notes to meet the mushroom umami and truffle's earthy perfume.

Ingredients

  • 300g carnaroli rice
  • 400g mixed mushrooms (porcini, chanterelle, button)
  • 1 yellow onion, finely diced
  • 2 garlic cloves
  • 150ml white wine
  • 1l vegetable stock, warm
  • 3 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tbsp truffle oil
  • Salt, black pepper
  • Parsley

Method

  1. 11. Fry the mushrooms in olive oil over high heat until golden. Set some aside for topping.
  2. 22. Sauté onion and garlic. Add the rice, stir 1 minute.
  3. 33. Pour in white wine, stir until absorbed.
  4. 44. Add stock a ladle at a time, stirring often. Continue for 18 minutes.
  5. 55. Fold in mushrooms, nutritional yeast and truffle oil. Season.
  6. 66. Top with reserved mushrooms and parsley.