Makes six servings
Preparation time: 40 minutes
- 4 cups mushroom or vegetable stock
- 1/2 cup dried mushrooms, crumbled
- 2 tbs. extra-virgin olive oil
- 1 cup diced onion
- 1 shallot, minced
- 1/2 tsp. salt and freshly ground black pepper to taste
- 6 cups grated root vegetables (parsnips, parsley root, and celeriac are best)
- 2 tbs. nutritional yeast
- 2 tbs. walnut oil
- 2 crisp tart apples, finely diced
- 30 sage leaves
- Bring the stock to a simmer in a medium saucepan. Add the dried mushrooms to the stock, and simmer while you prepare the rest of the dish.
- Heat the oil in a large Dutch oven. Add the onions, shallots, and salt and pepper, and caramelize over medium-low heat. When the onions are golden brown, turn the heat up to medium and gradually stir in the root vegetables.
- Add the nutritional yeast.
- When the root vegetables have softened, add the simmering stock one ladle at a time while stirring to incorporate the liquid.
- Cover the pan, and allow to simmer gently over very low heat for five minutes.
- Meanwhile, for an apple-sage topping, heat the walnut oil in a small saucepan. Add the apples and whole sage leaves, and cook for three to five minutes to flavor the oil, crisp up the leaves, and warm the apples.
- Serve the risotto topped with the apple-sage mixture.