Vegan Mushroom Risotto with Wild Mushrooms & Truffle Oil
Rich, creamy, and deeply savory without a drop of dairy, this Vegan Mushroom Risotto gets its incredible depth from mushrooms at every stage. A homemade mushroom stock made with crimini mushrooms and dried porcini forms the foundation, while a silky mushroom purée is folded into the risotto for an extra layer of earthy flavor.
The finished risotto is topped with beautifully sautéed king oyster, lion’s mane, and shiitake mushrooms, then finished with vegan butter, vegan Parmesan, and just enough truffle oil to make it feel truly special.
Serves 4 | Prep Time 20 minutes | Cook Time 35–40 minutes
Ingredients
For the Mushroom Stock
8 oz crimini mushrooms, roughly chopped
½ oz dried porcini mushrooms
1 leek, white and light green parts, roughly chopped
1 carrot, roughly chopped
6 cups water
1 teaspoon salt
For the Mushroom Purée
8 oz crimini mushrooms, chopped
1 leek, white and light green parts, finely sliced
3 cloves garlic, chopped
1 tablespoon olive oil
½ cup mushroom stock, as needed
Salt and freshly cracked black pepper, to taste
For the Risotto
2 tablespoons olive oil
1 small yellow onion, finely diced
1½ cups Arborio or Carnaroli rice
½ cup dry white wine
5–6 cups warm mushroom stock
Mushroom purée
Salt and freshly cracked black pepper, to taste
For the Mushroom Topping
2 king oyster mushrooms
4 oz lion’s mane mushroom
4 oz shiitake mushrooms, stems removed
1 tablespoon olive oil
1 tablespoon vegan butter
Salt and freshly cracked black pepper, to taste
To Finish
1–2 teaspoons truffle oil, or to taste
2 tablespoons vegan butter
¼–½ cup vegan Parmesan
Freshly cracked black pepper
Fresh parsley, optional
Instructions
1. Make the Mushroom Stock
Add the crimini mushrooms, dried porcini, leek, carrot, water, and salt to a large pot. Bring to a gentle simmer and cook for approximately 25–30 minutes, allowing the mushrooms and vegetables to infuse the water with their flavor.
For an especially rich stock, blend a portion of the cooked crimini mushrooms into the stock using an immersion blender. Strain the stock if desired, reserving it over low heat so it stays warm while you prepare the risotto.
2. Make the Mushroom Purée
Heat the olive oil in a skillet over medium heat. Add the sliced leek and cook gently until softened and translucent. Add the garlic and cook for another minute.
Add the chopped crimini mushrooms and sauté until tender and most of their moisture has cooked away.
Transfer the mushroom mixture to a blender. Add about ½ cup of the warm mushroom stock and blend until smooth and silky. Add a little more stock if needed to create a thick, spoonable purée.
Season with salt and freshly cracked black pepper.
3. Start the Risotto
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes.
Add the Arborio or Carnaroli rice and stir continuously for 1–2 minutes, allowing the grains to become lightly toasted.
Pour in the white wine and stir until the wine has been mostly absorbed.
4. Slowly Add the Mushroom Stock
Begin adding the warm mushroom stock, about ½ cup at a time, stirring frequently. Allow each addition to become mostly absorbed before adding more.
Continue this process for approximately 20–25 minutes, adding stock as needed, until the rice is creamy and tender but still has a slight bite in the center.
You may not need all of the stock.
5. Add the Mushroom Purée
Once the rice is nearly finished, fold in the mushroom purée. Continue stirring and add another splash of mushroom stock if necessary.
The risotto should be creamy and loose enough to gently spread across the plate, rather than stiff or dry.
Season with salt and freshly cracked black pepper.
6. Sauté the Mushrooms
While the risotto cooks, prepare the mushroom topping.
Score the king oyster mushrooms by cutting shallow crosshatch lines into the tops. Slice or tear the lion’s mane into large pieces and clean the shiitakes.
Heat olive oil in a large skillet over medium-high heat. Add the king oyster mushrooms, lion’s mane, and shiitakes. Sauté until deeply golden and caramelized on the outside and tender inside.
Add the vegan butter during the final minute of cooking and toss the mushrooms until glossy. Season with salt and freshly cracked black pepper.
7. Finish the Risotto
Remove the risotto from the heat and stir in the vegan butter and vegan Parmesan.
Add the truffle oil a little at a time, tasting as you go. Truffle oil is powerful, so you want it to complement the mushrooms rather than overpower them.
Allow the risotto to rest for 1–2 minutes before serving.
8. Plate & Serve
Spoon the risotto into shallow bowls and gently spread it toward the edges of the plate.
Top each serving with the sautéed king oyster, lion’s mane, and shiitake mushrooms. Finish with another light drizzle of truffle oil, a sprinkle of vegan Parmesan, and freshly cracked black pepper.
Garnish with fresh parsley if desired.
Chef's Tips
Keep the stock warm. Adding cold stock to risotto interrupts the cooking process and can make it harder to achieve that signature creamy texture.
Don't rush the rice. The gradual addition of stock allows the rice to release its natural starches, creating creaminess without dairy.
Aim for al dente. Perfect risotto should be tender but retain a slight firmness in the center.
Don't overdo the truffle oil. The mushroom stock and purée already create an intensely earthy flavor. A small amount of truffle oil at the end is all you need.
Serve immediately. Risotto continues to absorb liquid as it sits, so serve it as soon as it reaches the perfect consistency.
