Featuring Rebel Cheese Truffle Chèvre & Parmesan
This fully vegan Truffle “Scallop” Risotto is our love letter to indulgence without compromise. Featuring thick-cut King Oyster mushroom “scallops,” silky arborio rice, and our luxurious Rebel Truffle Chèvre, it’s the kind of dish that turns an ordinary evening into something softly candlelit and unforgettable.
And yes, those scallops are mushrooms! Golden-seared, tender, and kissed with lemon, they bring all the elegance of a seafood classic while remaining 100% plant-based.
Elevate your Date Night In
Risotto is inherently romantic — slow-stirred, intentional, layered. It invites you to stay present. To sip the wine while you cook. To savor the aroma of garlic, thyme, and warm broth.
Our Truffle Chèvre melts seamlessly into the rice, adding depth and velvety richness. Finished with grated Rebel Parmesan, it’s savory, balanced, and beautifully complex.
And if you really want to elevate your evening, swap the Parmesan for our NEW Black Truffle Pecorino. It adds a sharper, more assertive truffle finish that lingers just a little longer — like a good conversation after dessert.
Ingredients
For the Risotto
- 1 shallot, thinly sliced
- 6 oz shiitake mushrooms
- 3 cloves garlic, minced
- 1 tsp fresh thyme
- 1 cup arborio rice
- ½ cup white wine
- 6 cups vegetable broth, warmed
- Juice of ½ lemon
- 4 oz Rebel Cheese Truffle Chèvre
- Rebel Parmesan (or Black Truffle Pecorino), grated
For the Mushroom “Scallops”
- 2–3 large King Oyster mushrooms
- Olive oil
- Salt & pepper
- Garlic powder
- Paprika
- 1 tbsp lemon juice
- Vegan butter
For Side
- 1 bunch broccolini
Directions
Step 1: Start the Risotto
- Thinly slice the shallot and shiitakes. Mince the garlic and sauté everything with olive oil, salt, pepper, and fresh thyme over medium heat until fragrant and softened.
- Add the arborio rice and toast for 2–3 minutes, stirring gently. Pour in the white wine and stir until absorbed.
- Warm your vegetable broth in a separate pot. Add it to the rice mixture one cup at a time, stirring consistently and allowing each addition to absorb before adding the next. This process will take about 25–30 minutes.
- Add the juice of ½ lemon and stir in the Rebel Truffle Chèvre until fully melted and incorporated.
- Simmer on low heat until the risotto is creamy and cooked through — soft, but never mushy. Remove from heat.
Step 2: Prepare the Mushroom “Scallops”
- Chop the King Oyster mushrooms into 1-inch thick rounds. Coat lightly with olive oil and season with salt, pepper, garlic powder, and paprika.
- Heat a cast iron pan over medium-high heat. Add vegan butter and place the mushrooms flat-side down. Let them sear undisturbed until golden brown.
- Add 1 tablespoon of lemon juice on top, then flip and brown the other side. Cook until they're caramelized on the outside and tender inside.
Step 3: Broccolini
- In the same pan as you cooked the the mushroom "scallops" in, sauté broccolini until bright green and slightly charred. Season with salt and pepper.
Step 4: Plate with Intention
- Spoon the risotto onto your plate. Top with mushroom scallops and broccolini.
- Finish with freshly grated Rebel Parmesan or our bold Black Truffle Pecorino for an elevated twist. Enjoy!
This Dish Is…
- Fully vegan
- Dairy-free
- Elegant enough for Valentine’s Day
- Impressive, yet deeply comforting
- A reminder that plant-based dining can be luxurious
At Rebel Cheese, our mission is to redefine what plant-based cheese can be — crafting artisanal, dairy-free cheeses that rival traditional favorites in taste, texture, and sophistication .
Because indulgence should feel good — for you and for the planet.
Pairs Well With:
- A dry Chardonnay or earthy Pinot Noir
- A simple arugula salad with lemon vinaigrette
- Someone you love (including yourself)
This risotto is more than dinner. It’s an experience — layered, intentional, and just rebellious enough to surprise you.
If you make it, we’d love to see it.
Tag @rebel.cheese so we can admire your romantic creations.