Miso and Mushroom Risotto Recipe
This delicious mushroom risotto recipe by Fabrizio Marino is infused with Asian flavours, including tamari, ginger and miso. A dairy free risotto topped with a vibrant miso sauce, this is a lively...
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Cooking tools:
- Stove
- Saucepan
- Ladle
- Wooden spoon
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
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