Shiitake Risotto, Charred Brussels Sprouts, and King Oyster Scallops

Inspired by the 2020 Golden Globe vegan menu, Chef Linda's Shiitake Risotto, Charred Brussels Sprouts, and King Oyster Scallops is a dish to make for people you love!

 6 tbsp olive oil, divided
 10 oz shiitake mushrooms, stems removed, caps thinly sliced(reserve the stems to make a quick mushroom stock if you choose, see below)
 4 large king oyster mushrooms, caps thinly sliced, stems cut into 3/4-inch rounds (the stems will become the scallops)
 1 lb Brussels sprouts, trimmed and halved
 8 cups mushroom* or vegetable stock/broth(actual amount used can depend on how much you stir, how wide your pot is, and how hot your stove is)
 1 small yellow onion, finely chopped, about 1/2 cup
 2 large cloves garlic, minced
 1 ¾ cups arborio rice
 Zest and juice from one lemon, plus 1 extra lemon for serving
 Vegan Parmesan (I used Violife: Just Like Parmesan), optional

1

HEAT THE STOCK. Bring the stock to a simmer in a pot. The amount you'll ultimately need depends on factors like the size of your risotto pan, how much you stir, and the temperature of your stove. (*To make a quick mushroom stock in advance, remove the shiitake stems and place them in a pot with 8 cups of water. Add 1 teaspoon of salt and simmer for about 30 minutes or up to an hour. Remove the stems and discard. Strain if necessary.)

2

COOK SHIITAKE AND BRUSSELS SPROUTS. Heat 2 tablespoons of oil in a large, straight-sided pan over medium-high. Add the sliced shiitake and king oyster mushroom caps. Stir to coat in oil, then let the mushrooms brown without stirring for about 5 minutes. Add 1/4 teaspoon of salt then stir. Let mushrooms continue to brown, stirring only occasionally, for another 5 minutes or so. Transfer the mushrooms to a medium-sized bowl and return pan to heat. Add 2 more tablespoons of oil to the pan. When the oil just starts to shimmer and the pan is hot, add the Brussels sprouts and let cook, untouched for about 5 to 8 minutes. Stir and sprinkle with 1/4 teaspoon of salt. Let cook with minimal stirring for another 5 to 8 minutes. The Brussels sprouts should have a nice char and be slightly tender but still have a bite to them. Transfer them to the bowl with the mushrooms and set aside. Return the pan to the heat.

3

COOK THE RICE: Reduce the heat to medium. Add 2 tablespoons of oil to the pan. Add the onions and stir, cooking for about 5 minutes until they start to become soft and translucent; avoid browning. Stir in the garlic and cook for a minute or two. Add the rice and stir until coated with oil. Cook for a minute or two. Add the simmering stock, 1/2 cup at a time, stirring after each addition; the almost-constant stirring is what creates a creamy risotto. Wait until the stock is almost absorbed before adding more. Continue the process until the rice is just tender but with a little bite to it. When the last of the stock has been added, stir in the lemon zest and juice, the mushrooms, and the Brussels sprouts. Remove from heat: Risotto should not be cooked until dry, like regular rice. The process should take about 25 minutes. Taste and add more salt or lemon juice if you like.

4

MAKE THE MUSHROOM SCALLOPS. Heat the remaining 2 tablespoons of oil in a separate pan over medium-high heat. Arrange the sliced king oyster mushroom stems face down in the pan. Cook without stirring for 4 minutes, or until they are golden brown. Flip and cook on the other side for another 3 to 4 minutes until those sides are golden brown as well. Sprinkle with a little salt. Remove from heat.

5

SERVE. Arrange risotto in individual bowls or plates with several scallops placed on top. Garnish with vegan parmesan cheese, if desired. If there's extra broth, feel free to add a few spoonfuls. Then give a squeeze of fresh lemon if you like.