ANYONE can make this easy and MESME-RICING Saffron Risotto recipe

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Heat the vegetable stock in a small saucepan over medium-high heat.
2. Finely chop the onion and garlic. Roughly chop the oyster mushrooms. Place the cherry tomatoes on a baking sheet.
3. Heat a sauté pan over medium heat. Add 2 tbsp olive oil, then the mushrooms. Sauté for a few minutes, season with salt and pepper, then sauté for another minute.
4. Transfer the mushrooms to the baking sheet and spread them out. Lightly score the cherry tomatoes.
5. Add 2 tbsp olive oil to the sauté pan. Add the onion and sauté for 3-4 minutes. Add the garlic and sauté for another minute.
6. Add the arborio rice and sauté for 2-3 minutes. Season with salt and pepper, then add a pinch of saffron.
7. Stir and deglaze the pan with the white wine. Stir and cook for a couple of minutes.
8. Add about 1/2 cup of the hot stock and cook, stirring, until the liquid is absorbed. Repeat, adding about 1/2 cup of stock at a time.
9. Put the mushrooms and tomatoes under the broiler on low for 5-8 minutes, setting a timer.
10. Add the plant-based cheese and stir. The risotto should be creamy but not too thick. Check that the rice is cooked.
11. Plate the risotto and top with the broiled mushrooms and tomatoes. Finish with chopped parsley, cracked black pepper and a drizzle of olive oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoRiceMushroomCherry tomatoOyster mushroom