Vegan risotto with sliced white truffle
Take a hemisphere of red carrot juice risotto, a soft leek and potato cream, some crumbs of bread flavoured with Lapsang Souchong tea leaves. A vegan recipe to worthily recive the autumnal king of the table: the white truffle. This recipe was prepared by the chef Nicoletta Grosso, during the dinner at Radicetonda, she also pubblished it in the online review Oggi. This recipe is so tasteful as delicious!
PREPARATION TIME: more than 60 minutes
INGREDIENTS for 4 people:
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.