Mushroom ‘Scallops’ on Saffron Risotto Cakes
A delightful combination of creamy saffron risotto cakes paired with perfectly seared king oyster mushrooms that resemble scallops, perfect for any occasion.
Servings: 4 servings
Calories: 350kcal
Ingredients
Saffron Risotto Ingredients
- 150 g Arborio rice Creamy, short-grain rice that absorbs flavors beautifully.
- 750 ml vegetable broth (hot) Rich, soothing broth to complement the dish's heartiness.
- 0.5 pieces onion, finely chopped Provides a flavor base essential for risotto.
- 2 tbsp olive oil Enhances the dish's richness.
- 1 pinch saffron threads Colors and elevates the dish with a unique floral aroma.
- Salt & pepper, to taste Essential seasonings to enhance flavor.
- 2 tbsp nutritional yeast or vegan parmesan (optional) Adds a cheesy note without dairy.
- 1-2 tbsp flour or breadcrumbs (for binding, optional) Helps form cakes that hold their shape while frying.
- 2 tbsp olive oil (for frying) Adds a golden crispness to the cakes.
Mushroom ‘Scallops’ Ingredients
- 2-3 pieces large king oyster mushrooms The star ingredient; thick and meaty.
- 1 tbsp soy sauce Deepens the flavor of the mushroom ‘scallops.
- 1 tbsp lemon juice Cuts through the richness and enhances flavor.
- 1 clove garlic, smashed Adds a fragrant undertone.
- Vegan butter (optional, for basting) For a rich, silky finish on the mushrooms.
- Microgreens, pea shoots, or chive oil (for garnish) Fresh garnishes for vibrant color.
- Lemon zest or fresh juice (for finishing) Amplifies freshness before serving.
Instructions
Cook the Saffron Risotto
- In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent.
- Stir in the Arborio rice, toasting for about two minutes until grains turn slightly translucent. Add saffron threads.
- Gradually ladle in warm vegetable broth, stirring frequently until the rice becomes creamy and al dente, seasoning with nutritional yeast, salt, and pepper.
- Allow the risotto to cool completely in a shallow dish.
Form the Risotto Cakes
- Use your hands to form small discs, about 5–6 cm wide, from the cooled risotto. Optionally add flour or breadcrumbs for binding.
- Place cakes back in the fridge for 15 minutes to firm up.
Pan-Fry the Cakes
- Heat olive oil in a nonstick pan over medium heat. Gently place the chilled risotto cakes into the oil.
- Fry for about 4-5 minutes on each side until golden and crispy. Keep warm and repeat until all cakes are fried.
Prepare the ‘Scallops’
- Slice king oyster mushroom stems into thick rounds and score a shallow crosshatch on one side.
- Sear mushrooms in the same pan used for the risotto cakes, cooking undisturbed for about 3-4 minutes.
- Flip, add soy sauce, garlic, and lemon juice, basting with optional vegan butter until tender.
Assemble & Garnish
- Place one or two mushroom ‘scallops’ atop each warm risotto cake, allowing pan juices to drizzle down.
- Garnish with microgreens or chive oil and finish with lemon zest or fresh juice.
Notes
For optimal texture, let the risotto chill before forming cakes. Regular stirring yields creaminess; ensure your broth is hot to maintain cooking temperature.