Chloé Crane-Leroux: Creamy Mushroom Risotto

Recipe developer, food photographer, and author of anticipated cookbook The Artful Way to Plant-Based Cooking shares a cherished memory and cozy recipe created while cooking with a dear friend.

There’s something magic about the transition into autumn. Crisp weather, golden colors, home-cooked meals, and cozy sweaters are back. I’m here for it.

Today, I’m happy to feature Chloé Crane Leroux. Based in New York City by way of Montreal, Chloé studied photography at Parsons School of Design. Her passion for food developed behind the lens, leading to a career as a recipe developer and cookbook author.

Chloé and her mother, Trudy Crane, co-wrote The Artful Way to Plant-Based Cooking (Simon Element / Sept. 24) a new cookbook inspired by the connection between tradition, culture, and food, the sourcing of natural/plant-based ingredients, and their travels together. The book encourages us to embrace a slower, more intentional way of living, and to cherish the small moments together. Pre-order it here.

Today, Chloé shares a recipe with a special place in her heart: a collaborative cooking experience with her dear friend, Maria. Chloé and Maria met in 2021 and quickly bonded over their shared love of food.

This risotto is one of our favorites, made on a cold winter day when we both craved something savory, cozy, and comforting. As we stood side by side, sautéing the mushrooms and stirring the Arborio rice, we couldn't stop laughing and enjoying the time together. When we finally sat down to our risotto-filled bowls and glasses of white wine, chatting about food, life, and our endless love of home cooking, we couldn't help but gush over the perfect combinations of flavors and textures we had just created. I love cooking with friends. Something truly magical happens when we come together to create something special.

Creamy Mushroom Risotto

Serves: 6

Prep Time: 20 minutes

Cook Time: 30 Minutes

• 8 to 9 cups (2 L) vegetable broth

• 1 cup (250 mL) dried porcini mushrooms

• 2 fresh thyme sprigs, leaves only

• 2 tablespoons (30 mL) vegan butter

• 1 cup (250 mL) roughly chopped sweet onion

• 4 garlic cloves, minced

• ½ cup (125 mL) thinly sliced celery stalks

• 4 cups (1 L) sliced cremini mushrooms, stems removed

• 2 teaspoons (10 mL) Italian seasoning

• 1 teaspoon (5 mL) freshly ground black pepper

• 1 teaspoon kosher salt

• 2 tablespoons (30 mL) extra-virgin olive oil

• 2 cups (500 mL) Arborio rice

• 1 cup (250 mL) dry white wine (or substitute with extra vegetable broth)

• ¾ cup (180 mL) unsweetened vegan creamer

• ½ cup (125 mL) grated vegan parmesan, plus ¼ cup (60 mL) shaved vegan parmesan, for serving

• ¼ cup (60 mL) roughly chopped fresh Italian parsley, divided

Place the broth, porcini mushrooms, and thyme leaves in a large pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.

In a large skillet, melt the vegan butter over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and celery and cook, stirring, until the vegetables become fragrant and translucent 3 to 4 minutes. Add the cremini mushrooms, Italian seasoning, black pepper, salt, and olive oil and cook, stirring, until the mushrooms are soft, about 5 minutes more.

Add the rice and stir to combine with the vegetables. Pour in the wine, stirring continuously, until absorbed, about 5 minutes.

Ladle ½ cup (125 mL) of the mushroom broth into the rice and cook, stirring continuously, until the rice has absorbed the liquid, about 5 minutes. Repeat, adding ½  cup (125 mL) of the broth at a time, until the rice is al dente; the whole process should take 20 to 30 minutes. Add the mushrooms and thyme from the broth to the risotto. The heat should be on medium high and the broth should be lightly bubbling but not boiling.