Creamy Porcini Risotto with Crispy Sage

By Sprig Originals ✓ · cooked up in Sprig

A deeply savory Northern Italian risotto built on a porcini soaking broth and a pan of well-browned cremini mushrooms. Instead of butter and Parmesan, a quick blender cashew cream and a spoonful of nutritional yeast finish the rice so it pours in a slow wave across the plate. Crisp fried sage leaves and lemon zest on top keep it from feeling heavy.

Ingredients

• 1/2 oz dried porcini mushrooms
• 5 cups low-sodium vegetable broth

• 1/2 cup raw cashews
• 1/2 cup hot water
• 1 tsp fresh lemon juice
• 1/4 tsp kosher salt

• 5 tbsp extra-virgin olive oil
• 12 oz cremini mushrooms, sliced 1/4 inch thick
• 1 tsp kosher salt, plus more to taste
• 1 large shallot, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups arborio or carnaroli rice
• 1/2 cup dry white wine
• 3 tbsp nutritional yeast
• 1/2 tsp freshly ground black pepper

• 16 leaves fresh sage
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley

Instructions

1. Put the dried porcini in a heatproof bowl. Bring the vegetable broth to a bare simmer in a saucepan, pour 1 cup of it over the porcini, and let them soak 15 minutes. Keep the remaining broth over low heat.
2. Lift the softened porcini out with a fork, squeeze them gently over the bowl, and chop them finely. Pour the soaking liquid back into the saucepan of broth, leaving behind the last spoonful of grit at the bottom. You should have about 5 cups of hot broth; hold it at a low simmer.
3. Blend the cashews, 1/2 cup hot water, lemon juice, and 1/4 teaspoon salt on high for 60 to 90 seconds until completely smooth and pourable, scraping down once. Set aside.
4. Heat 2 tablespoons olive oil in a wide 12-inch skillet over medium-high. Add the cremini in a single layer and cook undisturbed 4 minutes, then stir and cook 5 to 6 minutes more until browned at the edges and squeaky-dry. Season with 1/2 teaspoon salt, scrape onto a plate, and reserve.
5. Reduce heat to medium and add 3 tablespoons olive oil to the same skillet. Fry the sage leaves in a single layer for 30 to 45 seconds per side, until they stop sizzling loudly and turn a shade darker. Transfer to a paper towel with tongs and sprinkle lightly with salt, leaving the sage-scented oil in the pan.
6. Add the shallot to the sage oil and cook 3 minutes until translucent. Stir in the garlic and the chopped porcini and cook 1 minute more.
7. Add the rice and remaining 1/2 teaspoon salt. Stir constantly for 2 minutes, until the grains are coated in oil and the edges look translucent with a white dot at the center. Pour in the wine and stir until it has almost fully evaporated, about 2 minutes.
8. Add hot broth one ladleful (about 3/4 cup) at a time, stirring often and keeping the risotto at a steady low bubble. Wait until each addition is nearly absorbed before adding the next. This takes 18 to 22 minutes total; start tasting at 16 minutes and stop when the rice is tender with the faintest bite at the core.
9. Stir the browned mushrooms, cashew cream, nutritional yeast, and black pepper into the rice along with a final splash of broth. Cook 1 minute, stirring briskly, until the risotto is loose enough to spread slowly when you tilt the pan. Add more hot broth a tablespoon at a time if it looks stiff, and taste for salt.
10. Take the pan off the heat, cover, and rest 2 minutes. Spoon into warm shallow bowls, spread each portion out with the back of the spoon, and top with crispy sage leaves, lemon zest, and parsley. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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