with arborio rice and white- and dried mushrooms
The creamy and intense mushroom flavours are enhanced by grana padano cheese and olive oil.
Nice and quick!
milk, celery, soya
Mix of fresh herbs
Grana padano cheese
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Soak the dried mushrooms in a glass with boiling hot water.
Wash the onion. Peel the garlic and onion and cut them finely. Wash the mushrooms and cut them in slices. Wash the cauliflower and cut it into bite-size pieces. Dissolve the vegetable broth in 600ml of water and keep it warm until usage.
Heat 2 tablespoons of olive oil in a pan and sauté the mushrooms until they brown. Try to avoid moving the mushrooms too much so they don't release any water. Remove the mushrooms from the pan and add the onion and garlic. Add the bay leaf and salt and pepper to taste. Add the rice and sauté it for 1 minute to let it seal in the starch. Add the hot vegetable broth to the same level as the rice and cook it at a gentle boil. Stir occasionally so that the rice releases its starch. Add more broth as the water evaporates, always keeping it at the level of the rice.
Add the mushrooms, dried mushrooms, cauliflower and nutritional yeast after 10 minutes of cooking. Continue cooking for approximately 5 to 10 more minutes until the rice is done. Add salt and pepper to taste.