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Creamy Risotto with Pan-Seared "Scallops" + Risotto Cakes

Servings 4

Ingredients

Pan-Seared "Scallops"

  • 4 King Oyster mushrooms
  • 1 tablespoon vegan butter
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Fresh parsley, for garnish

Creamy Risotto

  • 4 cups boiling water
  • 1 tablespoon olive oil
  • 1 shallot, sliced
  • 1 clove of garlic, pressed
  • 1 Salt, to taste
  • 1 cup arborio rice
  • 1 cup white wine
  • 1/2 cup cashew milk (or other creamy plant milk)
  • Fresh parsley, for garnish

Risotto Cakes

  • Leftover risotto, cold
  • 1 chickpea flour "egg" (1 tablespoon chickpea flour + 3 tablespoons water, whisked)
  • 1/2 cup breadcrumbs
  • Sunflower oil, for frying

Instructions

Pan-Seared "Scallops"

  1. Cut the King Oyster mushrooms into 1/2" rounds and score the larger sized ones with a paring knife.

  2. Heat a skillet over medium low heat. Add the butter and olive oil and melt together. Add the scallops and sear them on the first side. When they are nice and brown, carefully flip them over. Baste with the butter in the pan.

  3. Deglaze the pan with the lemon juice and toss around. Season with salt and add fresh parsley and let it crisp up.

Creamy Risotto

  1. Boil water. Take off heat and set aside.

  2. Add olive oil to a big pan with sides. Add the shallots and garlic and cook until the shallots are translucent. Season with salt.

  3. Add the rice and cook until the rice is starting to become translucent.

  4. Add the wine and use a wooden spoon to agitate the rice and cook until the wine is absorbed.

  5. Add a ladle or two of water to the rice. Cook until the water is absorbed, stirring occasionally. Add another ladle of water, stir occasionally and cook until absorbed. Keep going until the risotto is creamy and al dente. You may not use all of the water.

  6. Add the cashew milk and mix into the risotto. Season with fresh parsley.

Risotto Cakes

  1. Scoop the risotto and form a patty. Dredge in the chickpea flour egg and then coat with the breadcrumbs.

  2. Heat the oil in a pan. Add the risotto cakes and cook until browned on both sides.