Wild Mushroom & Saffron Risotto
Carnaroli rice coaxed slowly into silk with porcini stock, saffron threads and a finishing knot of vegan cultured butter.
By Vegan Cook — published 21 July 2026
Ingredients
Serves 4.
- 320 gCarnaroli rice
- 30 gdried porcini, soaked in 500 ml hot water
- 200 gmixed wild mushrooms, torn
- 1shallot, finely diced
- 120 mldry white wine
- 1 pinchsaffron threads
- 60 gvegan cultured butter
- to tastesalt, black pepper, lemon
Cookware
- Heavy saucepan
- Wide risotto pan
- Wooden spoon
- Ladle
Method
Read each step end-to-end before starting.
- 01
Build the stock
Strain the porcini soaking liquid into a saucepan. Add saffron and keep warm just below a simmer.
- 02
Toast the rice
Sweat shallot in a slick of oil until translucent. Add rice and toast for 2 minutes until edges turn glassy. Deglaze with wine.
- 03
Coax the risotto
Add stock one ladle at a time, stirring gently and waiting for absorption between additions. Cook for 16–18 minutes until al dente.
- 04
Sear the mushrooms
In a separate pan, sear the mushrooms hard in a dry pan, then finish with butter and salt.
- 05
Mantecare and serve
Off heat, beat in remaining butter until glossy. Fold through mushrooms, finish with a squeeze of lemon and cracked pepper.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.
Swap note
Dried porcini and white wine commonly contain sulphites. Use a sulphite-free wine and fresh mushrooms to avoid.