Preparation : 15 minutes
Cook time : 20 minutes
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
Peel and finely dice the shallot, then peel and crush the garlic clove.
Add to a frying pan with 15g of olive oil, and cook until the shallot turns pale in colour.
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.
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.
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.
While the rice is cooking, brown the girolles in a pan.
When the risotto has almost finished cooking (around twenty minutes), add in the acacia gum and stir to combine.
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.
When mixed with soy yoghurt, acacia gum gives this recipe a really unique texture. The result is much creamier and smoother than it would be without the gum.