Mushroom Risotto with Cashew Crunch

Mushroom Risotto with Cashew Crunch

Ingredients

For the risotto:

100g of round/short grain brown rice, soaked for at least 4 hours

100g of glutinous rice, soaked for at least 4 hours

500ml of water

1 strip of kombu seaweed

30g of shiitake mushrooms, soaked in 300ml of water

For the cashew crunch:

150g of chopped cashews

1 level tablespoon of sweet miso/white miso

1 level tablespoon of barley miso

teaspoons of rice vinegar

1 pinch of salt

1 large onion, finely chopped

2 cloves of garlic, grated

1 bay leaf

6 to 8 sliced ​​brown mushrooms

6 to 8 sliced ​​white mushrooms

200ml of oatmeal cooking cream

chives

2 tablespoons of soy sauce

1 to 2 tablespoons of nutritional yeast

1 tablespoon of rice vinegar

Salt to taste

Olive oil to taste

Preparation

1. Cook 100g of soaked brown rice and 100g of soaked glutinous rice in 500ml of water, with a pinch of salt and 1 strip of kombu seaweed.

2. For the cashew parmesan: in a bowl, mix 1 level tablespoon of sweet miso, 1 level tablespoon of barley miso, 8 teaspoons of rice vinegar and stir.

3. Add 150g of chopped cashews, 1 pinch of salt and mix.

4. Bake in a preheated oven at 160ºC for about 15 to 20 minutes, stirring constantly. Remove from the oven and let cool until crispy.

5. In a pan, sauté 1 large chopped onion, 2 chopped garlic cloves and a bay leaf in a dash of olive oil. 6. Slice 30g of dehydrated and soaked shiitake mushrooms and reserve the soaking water.

7. Add the 6 sliced ​​brown mushrooms, 6 sliced ​​white mushrooms, a pinch of salt and the soaked shiitake mushrooms.

8. Add 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar and 200ml of oatmeal cooking cream. Drizzle with a few drops of lemon, add 1 tablespoon of nutritional yeast and mix.

9. Mix in the cooked rice and gradually add the remaining shiitake soaking water.

10. Serve with lemon zest, chopped chives and crunchy cashew nuts.