For ➋
120-180 g risotto rice
200 g small oyster mushrooms
1.5 shallots
1 clove of garlic
10 g sage
30 g flaked almonds
10 cl almond milk
20 g grated Parmesan
75 cl vegetable stock (or poultry stock)
4 cl white wine (or mirin)
2.5 cl soy sauce
2 tbs butter/olive oil
Salt & pepper
Heat the olive oil in a non-stick pan. Fry half the sage leaves in the olive oil for 1 minute until crispy. Remove and drain on paper towels.
Bring the vegetable stock to a boil and season with the soy sauce. Peel and finely chop the shallots and garlic. Sauté them together in hot butter until translucent. Deglaze with the white wine and add the rice. Cook briefly, stirring well. Gradually add the chicken stock, stirring regularly. Add a ladleful of stock each time the previous one is absorbed. Remove from the heat when all the stock has been absorbed and the rice is al dente. Stir in the almond milk, a little butter, and the Parmesan cheese. Stir in the remaining sage. Clean the mushrooms and sauté them in a little olive oil in a separate pan. Season with salt and pepper. Serve the risotto with the sage and the sautéed oyster mushrooms. Toast the flaked almonds in a pan without oil and garnish the risotto with them.
