Mushroom ‘Scallops’ on Saffron Risotto Cakes
An elegant dish that combines the creamy texture of saffron risotto cakes with meaty king oyster mushrooms, offering a sophisticated vegan twist perfect for any occasion.
Servings: 4 servings
Calories: 320kcal
Ingredients
For the Risotto Cakes
- 150 g arborio rice Creamy and tender, the hallmark of any exceptional risotto.
- 750 ml vegetable broth (hot) Rich and aromatic, it brings depth and flavor.
- 1/2 onion finely chopped Sweet and delicate, it forms the flavor base.
- 2 tbsp olive oil Smooth and fruity, perfect for sautéing.
- Small pinch saffron threads Golden and fragrant, adding a luxurious touch.
- 2 tbsp nutritional yeast or vegan parmesan (optional) For a cheesy, umami-rich depth.
- 1–2 tbsp flour or breadcrumbs (optional) Ensures those cakes hold their form.
For the Mushroom Scallops
- 2–3 large king oyster mushrooms Meaty and robust, a beautiful substitute for scallops.
- 1 tbsp soy sauce Adds a savory umami kick to the mushrooms.
- 1 tbsp lemon juice Brightens the dish with a zesty lift.
- 1 clove garlic, smashed For a pungent kick of flavor.
- Microgreens, pea shoots, or chive oil for garnish Fresh, vibrant, and visually stunning.
- Lemon zest or a squeeze of fresh juice To finish with a punch of freshness.
Instructions
Preparation
- In a medium-sized pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it has softened and become translucent, about 5 minutes.
- Stir in the arborio rice, toasting it for about 2 minutes until slightly golden and fragrant.
- Gradually ladle in the hot vegetable broth, one cup at a time, stirring often. Once the liquid has been absorbed, add the small pinch of saffron and continue to stir until the rice becomes creamy and is al dente—this typically takes about 20-25 minutes.
- Stir in the nutritional yeast (or vegan parmesan, if using) and season to taste with salt and pepper. Let the risotto cool completely.
- Once cooled, use your hands to form the risotto into small discs, about 5-6 cm wide. If desired, mix in a spoonful of flour or breadcrumbs to help with binding. Place the formed cakes onto a plate and chill them in the refrigerator for 15 minutes to firm up.
Cooking
- In a non-stick pan, heat some more olive oil over medium heat. Carefully add the chilled risotto cakes and fry until golden and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to absorb excess oil and keep warm.
- While the risotto cakes are frying, slice the king oyster mushrooms into thick rounds, about 2.5-3 cm each. Score a shallow crosshatch pattern on one side of the mushroom pieces.
- In the same pan, add a bit more olive oil and sear the mushrooms, crosshatch-side down, until golden brown, about 4-5 minutes.
- Flip the mushrooms, then add the soy sauce, smashed garlic, lemon juice, and optional vegan butter. Baste the mushrooms with the pan juices and cook until tender, about 3 more minutes.
Serving
- To plate, place 1-2 mushroom ‘scallops’ atop each risotto cake and spoon over the pan juices. Finish with a sprinkle of microgreens, pea shoots, or a drizzle of chive oil, and add some lemon zest or fresh lemon juice before serving warm.
Notes
For optimal results, simmer the vegetable broth gently while preparing the rice, and allow the risotto to rest after cooking. Use low heat when frying to prevent burning. Patience is key for achieving delightful caramelization on the mushrooms.