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Shiitake Risotto, Charred Brussels Sprouts, and King Oyster Scallops

Yields1 ServingCook Time50 mins

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!

shiitake risotto

 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.