Recipe for Risotto with Chanterelle Mushrooms

Peel and finely chop the shallot. Peel and crush the clove of garlic.

In a frying pan, sauté with 15 g of olive oil until the shallot becomes translucent.

Heat the vegetable broth with the miso: it needs to be hot to avoid interrupting the cooking of the rice.

Add the rice and stir to coat all the grains with oil; they will become pearlescent.

Pour the white wine and let it evaporate completely.

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.

During cooking, sauté your chanterelles.

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.

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.