Risotto sea and mountains

Preparation steps

• Put the soup to cook first. When it’s done put it to a minimum. Peel a clove of garlic and put it in the oven with a little olive oil. Add the champignons that you cut into slices and let it simmer for a while. After a few minutes, milk the unwashed rice and remove the garlic.
• Saute everything and pour a little white wine over it. Allow the wine to evaporate and start pouring in the broth.
• As soon as the soup is gone you add a little new one. After 10 minutes, add the peas and a bag of saffron.
• Stir the rice as often as possible. When the risotto is soft, add the algae torn into pieces and a couple of tablespoons of vegan grated cheese and mix everything well.
• Serve, top with a little soy sauce and sprinkle with a little more vegan cheese.