Porcini Mushroom Risotto with Cashew Butter

Recipe & Picture from Mushrooms by Martin Nordin, 2022, via Taste for Life
Prep Time: 45 minutes
Serves: 6

This vegan mushroom risotto is a creamy and rich, packed with mushroom flavor.

Ingredients

Risotto Mix

  • 1 1/2 oz dried porcini mushrooms
  • 1 3/4 cups arborio rice
  • 1 oz dried onion
  • 2 tsp dried parsley
  • 2 tsp wild garlic
  • 1 Tbsp stock powder
  • 1 tsp salt

Spice Mix

  • 1 tsp dried lovage (celery seed, fennel and dill are good substitutes)
  • 1 Tbsp nutritional yeast
  • 1 tsp dried lemon zest
  • 1/2 tsp black peppercorns
  • 1/2 tsp coriander seeds
  • 1/2 tsp Sichuan peppercorns
  • 1 tsp sea salt

Additional Ingredients

  • 3 Tbsp olive oil, plus extra to drizzle
  • 4 Tbsp cashew butter*
  • 4 c water

Preparation

  1. Mix together risotto mix ingredients. Place in a container.
  2. Crush spices and seasonings for the spice mix using a mortar and pestle. Place this in its own container.
  3. Heat the 3 Tbsp of olive oil in a skillet over medium heat. Add risotto mix ingredients and saute for 10 minutes until rice is glossy, stirring occasionally so it doesn’t burn. Lower heat, add cashew butter and stir.
  4. Add scant 3 cups of water and season with some of the spice mix. Boil for 15-20 minutes. Add more water occasionally as it cooks, about every 5 minutes.
  5. Place a generous portion of risotto on each plate, drizzle with olive oil and top with spice mix according to taste.

*You can buy cashew butter or make your own. To make your own, mix cashews in a food processor until an even and smooth butter forms. Keep in mind that at first a nut flour will form. As the nuts release their oil, a butter-like consistency is formed. If the nuts are still dry after 15 to 20 minutes of mixing, you can add a little extra oil such as coconut. Don’t use a cold-pressed oil, as you want the cashew butter to be as natural in taste as possible.