The short answer
This mushroom risotto uses cashew cream to replace cheese as the main source of fat! In this recipe, you'll learn how to utilize cashew cream without losing the creamy texture of risotto!
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Cooking Risotto with Cashew Cream
In a previous article, I discussed how to make risotto using vegan cheese. Here, we will explore using cashew cream in a similar recipe.
Cashew cream offers several advantages over vegan cheeses:
- It's more accessible since good vegan cheese isn't available everywhere.
- It's easy to make at home, versatile, and can be stored for a long time.
- It's customizable, allowing you to adjust the flavor with additional ingredients!
Tips and Tricks for Perfect Risotto
Toast the Rice
Toasting the rice forms a protective shell around each grain, helping to prevent them from breaking during cooking. It also helps retain the starch, which is crucial for achieving creaminess.
Gradually Add the Broth
I always opt for vegetable broth. Whether you make your own or use a store-bought version, remember that high-quality broth is key as it's the second most crucial ingredient.
As highlighted by Lidia Bastianich in her lecture, "The Science of Risotto", adding the liquid slowly is essential to prevent the risotto from becoming mushy.
Incorporate Cold Cashew Cream
Prepare your cashew cream ahead of time, allowing it to chill in the refrigerator. Adding it cold to the risotto enhances its creaminess.
The Recipe
Mushroom Risotto using Cashew Cream
My new go-to Risotto recipe. Try this recipe and see by yourself that you don't need cheese in Risotto anymore!
Prep time
20
mins
Cooking Time
40
mins
Servings
4
people
Ingredients
- 320g Carnaroli Rice
- 120ml White Wine
- 1 Onion, finely chopped
- 500g Mushrooms, sliced
- 30ml Extra Virgin Olive Oil
- 1 liter Vegetable Broth, kept warm
- 100g Vegan Cashew Cream
- Chopped Parsley for garnish
Instructions
For the Mushrooms:
- Clean and slice the mushrooms.
- Heat the olive oil in a skillet over medium heat. Add the mushrooms and a pinch of salt. Cover and let them cook gently.
- Stir occasionally until the mushrooms release their moisture. Then, uncover and increase the heat slightly to evaporate the moisture.
- Stir in the parsley and season with black pepper. Set aside.
For the Risotto:
- Heat olive oil in a large pan over medium heat. Sauté the onions until soft and translucent.
- Add the white wine and let it simmer until nearly evaporated.
- Stir in the rice and let it toast for a few minutes.
- Add warm vegetable broth one ladle at a time, stirring continuously. Wait until each ladleful is absorbed before adding the next.
- Continue until the rice is creamy and al dente, about 18-20 minutes.
- Add the mushrooms with the last ladle of broth and heat through.
- Remove from heat and fold in the cashew cream until creamy.
- Serve hot, garnished with parsley and a drizzle of olive oil if desired.
