Equipment
Ingredients
Quick-Pickled Beetroot
- 150 g beetroot, peeled and julienned
- 120 ml apple cider vinegar
- 120 ml water
- 15 g cane sugar
- 5 g kosher salt
- 10 black peppercorns, whole
Mushroom Broth
- 1000 ml vegetable broth, low sodium preferred
- 15 g dried porcini mushrooms
Sautéed Mushrooms
- 300 g mixed wild mushrooms, cleaned and sliced
- 15 ml olive oil
- 2 garlic, minced
- 3 g fresh thyme, leaves only
Risotto Base
- 15 ml olive oil
- 50 g shallot, finely diced
- 300 g arborio rice
- 120 ml dry white wine
- 15 g white miso paste
- 15 g nutritional yeast
- 30 g vegan butter
Nutrition (per serving)
Method
Combine apple cider vinegar, water, cane sugar, kosher salt, and black peppercorns in a small saucepan. Bring to a boil at 100 degrees C or 212 degrees F, stirring occasionally until the sugar and salt are completely dissolved.
Place the julienned beetroot into a heatproof bowl. Pour the boiling pickling liquid over the beetroot. Let sit at room temperature for at least 1 hour to develop flavor and tanginess.
In a medium saucepan, combine the vegetable broth and dried porcini mushrooms. Bring to a gentle simmer at 90 degrees C or 195 degrees F. Maintain this low heat throughout the risotto making process.
Heat 15ml of olive oil in a large wide pan over medium-high heat. Add the sliced mixed wild mushrooms and cook undisturbed for 3 minutes to develop a sear, then toss and cook for another 4 minutes until deeply browned. Stir in the minced garlic and thyme, cook for 1 minute, then transfer the mixture to a plate.
In the same large pan, lower the heat to medium. Add the remaining 15ml of olive oil and the finely diced shallot. Cook for 3 minutes, stirring frequently, until the shallot is translucent and softened but not browned.
Add the arborio rice to the pan. Stir constantly for 2 to 3 minutes to toast the grains. You will know they are ready when the edges of the grains become slightly translucent while the centers remain opaque white.
Pour the dry white wine into the pan to deglaze. Stir continuously and gently scrape up any browned bits from the bottom. Cook until the wine is almost completely absorbed by the rice.
Begin adding the hot infused broth one ladle at a time, about 120ml per addition. Stir continuously, allowing the rice to absorb the liquid almost completely before adding the next ladle. Continue this process for 18 to 22 minutes until the rice is tender but retains a slight bite in the center.
Remove the pan from the heat. Fold in the cooked wild mushrooms, white miso paste, nutritional yeast, and vegan butter. Stir vigorously to emulsify the starches and fats, creating a glossy, rich sauce. If it seems too thick, add a small splash of hot broth.
Divide the hot risotto among four shallow bowls. Drain a small handful of the pickled beetroot ribbons and arrange them in a neat mound in the center of each portion to provide an acidic contrast to the rich dish. Serve immediately.
Chef's Notes
- White miso is the secret weapon here. It acts as a direct substitute for the savory umami notes traditionally provided by parmesan cheese.
- Always check the status of your wine if cooking for strict vegans, as some winemaking processes use animal-derived fining agents. Look for certified vegan labels or check online databases.
- Wild mushrooms act like sponges. Instead of washing them under running water, brush them clean with a damp paper towel or specialized mushroom brush to prevent them from becoming soggy.
- Maintaining a hot broth is non-negotiable. Adding cold liquid to the hot rice will shock the grains, causing the exterior to flake off while leaving the core raw.
Storage
Refrigerator: 3 days — Store pickled beetroot separately from risotto to prevent color bleeding.
Reheating: Reheat risotto gently on the stovetop over low heat, adding a splash of water or vegetable broth to revive the creamy texture.
