Vegan risotto with mushrooms and samphire recipe
Deliciously creamy vegan risotto with gorgeous mushrooms and samphire - the perfect Italian Japanese fusion recipe.
Ingredients
- 150 g of risotto rice
- 400 ml of boiling water
- 1 sheet of dried kombu
- 200 ml of white wine or white Vermouth
- 1 shallot, finely diced
- 1 garlic clove, crushed and finely diced
- 200 g wild mushroom / shiitake mushrooms
- 50 g of fresh samphire
- 2-3 king oyster mushrooms
- 2-3 large field mushrooms or portobello mushrooms
Glaze for the mushroom
- 1 tablespoon tablespoon of soy sauce
- 1 tablespoon of miso
- Garnish options, Parmesan, togarashi, sesame oil, coriander/cilantro, nori seaweed
Instructions
- Prepare the stock by boiling 400ml of water and place in a jug with the kombu sheet and mushroom stock. Ideally leave this for a minimum of 30 minutes to develop in flavour but you can steep it up to 2 hours to fully bring out the depth of flavour.
- Mix the mushroom glaze ingredients together and brush over the king oyster and portobello / field mushrooms. Place in a preheated oven at 200℃ for 10 minutes. When cooked reduce the heat of the oven down to 70℃ to keep the mushrooms warm.
- Chop the wild mushrooms / shiitake mushrooms and samphire into small pieces and fry in a fairly high sided frying pan with the remainder of the glaze. Cook for 2-3 minutes and transfer them to an ovenproof dish and place in the oven along with the oyster and portobello mushrooms to use later.
- Using the same frying pan, add some olive oil and bring to a low maintained heat and add the shallot and garlic. Fry for 2 minutes until translucent. Add the rice and coat in the oil for another minute.
- Introduce the liquids, firstly with the wine or vermouth whichever you prefer and stir until absorbed. Next, add in the stock ladle by ladle making sure each ladle full has been absorbed by the rice each time before introducing the next.
- When all the stock has been added to the risotto, add the chopped mushrooms set aside in the oven and stir through along with the juices that will have come out. Fold through so that the risotto has a nice velvety creamy texture.
- Take out the remaining king oyster and portobello mushrooms from the oven and slice the top of each king oyster so that they are flat. Place upright in your serving bowls and spoon around the risotto so that the mushroom stays vertical. Either balance the portobello mushrooms on top or fix in pace using a cocktail stick.
- Garnish and serve.