Nutrition Facts
2 servings
2
Recipe for Risotto with Chanterelle Mushrooms
A recipe for risotto with chanterelles. A delight for vegans and vegetarians to enjoy while treating themselves.
Ingredients
150 Risotto rice
90 White wine
450 Vegetable broth
30 Shallot
1 clove Garlic
25 Olive oil
1 White miso
1 Plant-based mascarpone
150 Chanterelle
Directions
1
Peel and finely chop the shallot. Peel and crush the clove of garlic.
2
In a frying pan, sauté with 15 g of olive oil until the shallot becomes translucent.
3
Heat the vegetable broth with the miso: it needs to be hot to avoid interrupting the cooking of the rice.
4
Add the rice and stir to coat all the grains with oil; they will become pearlescent.
5
Pour the white wine and let it evaporate completely.
6
Then add the broth gradually, over medium heat, stirring very regularly in a figure eight. It is the mixing and gradual addition that will help to bind the risotto.
7
During cooking, sauté your chanterelles.
8
As the cooking time comes to an end (the risotto cooks for about twenty minutes), add the gum to the broth and stir to combine.
9
Once the rice is cooked, it is still slightly crunchy but creamy, and there is still a little liquid to coat. Remove from heat, add the plant-based mascarpone and stir. Taste and season to personal preference.
10
To finish, let it sit for a few minutes in the skillet, then serve with the mushrooms and parsley.
Ingredients
Ingredients
150 Risotto rice
90 White wine
450 Vegetable broth
30 Shallot
1 clove Garlic
25 Olive oil
1 White miso
1 Plant-based mascarpone
150 Chanterelle
Directions
Directions
1
Peel and finely chop the shallot. Peel and crush the clove of garlic.
2
In a frying pan, sauté with 15 g of olive oil until the shallot becomes translucent.
3
Heat the vegetable broth with the miso: it needs to be hot to avoid interrupting the cooking of the rice.
4
Add the rice and stir to coat all the grains with oil; they will become pearlescent.
5
Pour the white wine and let it evaporate completely.
6
Then add the broth gradually, over medium heat, stirring very regularly in a figure eight. It is the mixing and gradual addition that will help to bind the risotto.
7
During cooking, sauté your chanterelles.
8
As the cooking time comes to an end (the risotto cooks for about twenty minutes), add the gum to the broth and stir to combine.
9
Once the rice is cooked, it is still slightly crunchy but creamy, and there is still a little liquid to coat. Remove from heat, add the plant-based mascarpone and stir. Taste and season to personal preference.
10
To finish, let it sit for a few minutes in the skillet, then serve with the mushrooms and parsley.
Notes
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