Miso and Mushroom Risotto Recipe - Great Italian Chefs

Ingredients

• 160g of Arborio risotto rice
• 40g of shiitake mushrooms, fresh
• 1 dash of white wine
• 350g of vegetable stock
• 40g of broccoli, florets only, shredded
• olive oil
• salt
• 1 beetroot
• 60g of black rice
• 60g of brown rice, short grain with round kernels
• 1/2 daikon radish, cut into slices
• 360g of water
• 100g of celeriac, cut into cubes
• 18g of ginger, cut into brunoise
• 8g of agave syrup
• 8g of lemon juice
• 1 dash of extra virgin olive oil
• 200g of almond milk
• 60g of white miso
• 60g of ginger, juiced
• 40g of tamari
• 35g of lemon juice
• 450g of sunflower oil