Creamy Mushroom Risotto with King Oyster Scallops
Ingredients
- 6 cups good quality vegetable stock
- 3 tablespoons olive oil, divided
- 3 tablespoons vegan butter
- 6 medium king oyster mushrooms
- 1 medium yellow onion
- 3 cloves garlic
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 teaspoons dried thyme
- 2 teaspoons salt, or to taste
- 1 teaspoon freshly cracked black pepper, or to taste
- 1/3 cup shredded vegan Parmesan cheese
- 2 tablespoons liquid coconut aminos or low sodium tamari
- Few sprigs of dill for garnish
Preparation
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat
Add diced onions and cook until they look soft and translucent
Add mushrooms and cook, stirring them occasionally until they look soft
Stir in garlic and cook until garlic is fragrant
Add 1 tablespoon olive oil and Arborio rice to the pot
Cook, stirring often, until rice is slightly toasted, 2 to 4 minutes
Add 1 tablespoon vegan butter then stir in white wine and cook until it evaporates, an additional 2 to 3 minutes
Season with thyme, salt, and pepper
Start adding the vegetable stock, 1 cup at a time, allowing the stock to be fully absorbed before adding in the next cup
Stir the risotto continuously and continue adding broth gradually while stirring constantly until rice is tender and creamy, about 20 minutes
Add the shredded vegan Parmesan and season with additional salt and pepper
King oyster mushroom scallops
Slice the mushroom into 1-inch thick rounds, do not toss the top
Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat
Add the mushroom scallops and the top and cook 3 to 5 minutes until the bottoms are golden brown
Add the liquid coconut aminos or tamari and cook 3 to 5 more minutes until tender
Add more vegan butter if needed and sprinkle with salt and pepper
Serve the mushroom scallops on top of risotto
