Chanterelles Risotto
20 min
Easy
Preparation : 15 minutes
Cook time : 20 minutes
Ingredients
SERVES 2
- 90g white wine
- 150g risotto rice
- 450g vegetable stock
- 30g shallot
- 15g acacia gum
- 1 garlic clove
- 1 tbsp. chopped parsley
- 25g olive oil
- 1 tbsp. white miso paste
- 1 tbsp. vegan mascarpone*
- 150g girolle mushrooms
- Salt and pepper
Preparation
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Peel and finely dice the shallot, then peel and crush the garlic clove.
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Add to a frying pan with 15g of olive oil, and cook until the shallot turns pale in colour.
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Heat the vegetable stock and miso paste together; this needs to be hot otherwise it will bring down the temperature of the rice during cooking.
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Add the rice into the pan and stir to coat all the grains in the infused oil; they should look polished and slightly translucent. Pour in the white wine and allow to cook off completely.
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Then, over a medium heat gradually add in the stock, stirring frequently in a figure-of-eight motion. Stirring like this as you add the stock in gradually will bring the risotto together.
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While the rice is cooking, brown the girolles in a pan.
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When the risotto has almost finished cooking (around twenty minutes), add in the acacia gum and stir to combine.
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Once the rice is cooked (it should be soft but still have some bite, with a little liquid remaining in the pan), remove from the heat and stir in the vegan mascarpone*. Season to taste.
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Allow to rest for a few minutes in the pan, then serve topped with the girolles and parsley.
* To make vegan mascarpone, strain a soy yoghurt through a piece of cheesecloth or a clean dish towel for a few hours: once the liquid from the yoghurt has been strained out, you’ll be left with a thick and creamy mixture.
Why use acacia gum in this recipe ?
When mixed with soy yogurt, acacia gum gives this recipe a really unique texture. The result is much creamier and smoother than it would be without the gum.