Mushroom ‘Scallops’ on Saffron Risotto Cakes

A delightful dish combining the creamy texture of saffron risotto cakes with the umami richness of king oyster mushrooms, perfect for any occasion.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Keyword: Gourmet Risotto, Mushroom Scallops, Plant-based Dish, Saffron Risotto, Vegan Comfort Food

Servings: 4 servings

Calories: 400kcal

150 g Arborio rice Creamy and rich, perfect for that ideal risotto texture.
750 ml vegetable broth (hot) Aromatic and savory, it imparts depth to the dish.
1/2 piece onion, finely chopped Sweet and tender, enhancing the flavor base of the risotto.
2 tbsp olive oil (for risotto) Fruity and vibrant, it adds richness without overpowering.
1 pinch saffron threads Golden and fragrant, imparting a luxurious aroma and color.
to taste Salt & pepper Essential seasonings to enhance each flavor.
2 tbsp nutritional yeast or vegan parmesan (optional) Adds a cheesy, nutty flavor.
1-2 tbsp flour or breadcrumbs (optional) Helps bind the risotto cakes, giving structure.

2-3 large king oyster mushrooms Meaty and umami-rich, creating the main event of the dish.
2 tbsp olive oil (for mushrooms) Adds depth and facilitates searing.
1 tbsp soy sauce Savory and rich, elevating the mushrooms.
1 tbsp lemon juice Brightens and enhances flavor.
1 clove garlic, smashed Pungent and aromatic, enriching the mushroom topping.
to taste Vegan butter (optional, for basting) Adds creaminess and flavor richness.

to taste Microgreens, pea shoots, or chive oil Fresh and colorful, bringing vibrancy to the plate.
to taste Lemon zest or a squeeze of fresh juice Adds a refreshing note, enhancing overall brightness.

In a large pan, heat the olive oil over medium heat, allowing it to shimmer.
Add the finely chopped onion, sautéing until it becomes translucent and fragrant, about 3-4 minutes.
Stir in the Arborio rice, toasting for around 2 minutes, allowing it to absorb the oil and create a nutty aroma.
Gently add the saffron threads and start incorporating the hot vegetable broth ladle by ladle, stirring often, aiming for a creamy, slightly al dente finish.
Mix in the nutritional yeast and season with salt and pepper to taste.
Once cooked, allow it to cool completely.

Once the risotto is chilled, use your hands to form small discs, about 5-6 cm wide, gently packing the mixture together.
For added structure, mix in a spoonful of flour or breadcrumbs.
Chill the formed cakes again in the refrigerator for about 15 minutes.

In a non-stick pan, heat a splash of olive oil over medium heat.
Carefully place each risotto cake in the pan, cooking until they turn a vibrant golden brown and crispy on both sides, approximately 4-5 minutes per side.
Keep the finished cakes warm on a plate covered with foil.

Slice the king oyster mushrooms into 2.5-3 cm thick rounds, creating the appearance of scallops.
Score a shallow crosshatch on one side for better caramelization.
In the hot pan, add a little more olive oil, searing the crosshatched side down first until golden brown, about 3-4 minutes.
Flip them over, drizzling soy sauce, lemon juice, and smashed garlic into the pan, basting the mushrooms as they cook for another 3-4 minutes.

Place one or two mushroom ‘scallops’ atop each crispy risotto cake.
Spoon the buttery, savory pan juices over the mushrooms and risotto.
Garnish with fresh herbs, microgreens, or a drizzle of chive oil, finishing with lemon zest or a squeeze of juice.
Serve warm and enjoy.

For best results, avoid overcooking the risotto. Ensure adequate chilling to form cakes easily. Experiment with garnishes for visual appeal.