Vegan Risotto + Risotto Cakes // learn to cook risotto without a recipe & what to do w the leftovers
How to make vegan risotto entirely by feel and how to make delicious, crispy risotto cakes with the leftovers! *Most equipment used in this video is linked below.
RECIPES:
Risotto
¼ cup raw cashews
1 teaspoon nutritional yeast
sea salt
freshly ground black pepper
olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 cup Arborio rice
1/2 cup dry white wine
4-6 cups hot vegetable broth, plus more if needed
any add-ins/flavorings of choice, like vegetables, mushrooms, greens, herbs, spices, pre-cooked if needed
Pound the cashews in a mortar and pestle or process in a mini food processor, until finely ground. Add the nutritional yeast, a generous pinch of salt, and plenty of black pepper. Mix to combine. Set aside for now.
Heat a large skillet over medium heat and add more oil to coat the bottom well. Add the onion and a pinch of salt, saute for 7-10 minutes, until translucent. Add the garlic and stir it around until fragrant, about 1 minute. Add the rice and mix well to coat it with the oil. Cook, stirring constantly, until the rice grains are translucent, about 3-5 minutes. Add the wine, bring it up to a simmer and cook, stirring often, until the liquid is completely absorbed, about 2 minutes.
Start adding the hot broth, one ladleful at a time. Bring the broth to a simmer and let it absorb into the rice, stirring often, about 2-4 minutes. Once absorbed, add another ladleful of broth and keep repeating this process of letting the broth absorb, then adding more. Stir the rice frequently and vigorously - this will help develop the starches/make the rice creamy. Continue cooking, until the rice is creamy and al dente. The whole cooking process should take 25-30 minutes total from the first addition of broth. Add your flavor additions when needed (depending on whether they have to be cooked or not). Turn off the heat, mix in most of the cashew mixture, saving some for garnishing. Taste for salt and adjust if needed. Serve the risotto right away, garnished with more of the cashew 'parm.'
Risotto Cakes
Preheat the oven to 425° F (220° C). Add some breadcrumbs to your leftover risotto and mix to combine, until you have a mixture that's easy to form into cakes. The exact amount of the breadcrumbs doesn't matter - I usually eyeball about 1/3 of the volume of the risotto I have. Measure out the cakes using a 1/4 cup measure, put them on a parchment-lined baking sheet, and flatten out a bit with a spoon. Bake for 20 minutes. Flip the cakes and bake for another 20 minutes, or until golden brown and crispy. Serve as is or with your favorite sauce (I like a mustard-maple mayo).
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PRODUCTS USED IN THIS VIDEO (AFFILIATE LINKS)*:
Wusthof Knife - https://amzn.to/2OpWuCi
All Clad 12" Pan - https://amzn.to/2OxGOwk
Boos Block Cutting Board - https://amzn.to/3tXH6gi
Pepper Mill - https://amzn.to/32DN4K7
Bench Scraper - https://amzn.to/31m2na1
Portable Burner - https://amzn.to/3cmcb61
GOLUBKA KITCHEN:
Hi, I'm Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I'm continually fascinated and inspired by fresh produce and love cooking my way through the seasons.
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