Vegan risotto with sliced truffle recipe
- 240 gr of Carnaroli organic rice
- 600 cl of vegetal broth
- 250 cl of red carrot juice
- 80 gr of almond butter
- 300 gr of yellow potatoes
- 200 gr of leeks
- 150 cl of rice milk
- 100 cl of soy cream
- 100 gr of wholemeal bread
- 5 gr of Lapsang Souchong tea leaves (delicate smoky quality)
- salt and extra-virgin olive oil as taste
- 20 gr of fresh white truffle
Toast the rice in a pan with 2 spoons of oil until it becomes translucent, add the carrot juice (previously warmed) and keep cooking with the vegetal broth for 13/14 minutes.
Whisk the rice with the almond butter, add salt according to taste and let it cool quickly.
Using a semisphere stencil, or a cup, divide it in 4 portions and
Usando uno stampino a semisfera, o una coppetta, suddividerlo in 4 porzioni and arrange them on a plate lined with baking paper.
Cook the potatoes with their peel, until they becomes soft, then put them in a sieve. Cook the leeks cutted in rounds with oil and salt, then blend; in a pan mesh the potatoes and the leek with the rice milk, the soy cream and a pinch of salt.
Chop finely the Lapsang Souchong leaves, now take some big crumbs of bread and put them in the oven until they becomes crunchy.
To compose the dish, pour a ladle of hot potato and leek cream, put in the middle the risotto semisphere previously heated in the oven and complete the dish with the crunchy bread and a sprinkling of Lapsang Souchong.
Finally, cover the plate with some flakes of precious fine white truffle.
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