Vegan black risotto
Ever since I became vegan, I’ve been missing black risotto. I have been thinking for a long time how to replace cuttlefish ink in this specific recipe, when after talking to my mom who was just preparing black pizza dough with activated charcoal, the solution only appeared. I tried to imitate the texture of dune meat with the help of mushrooms, and the taste of the sea with nori seaweed. I hope you enjoy this cruelty free version of my favorite Mediterranean dish.
Preparation steps
- Finely chop onions, carrots and mushrooms. Set aside.
- Mix dried mushrooms if you do not have already prepared powder.
- Melt finely chopped nori algae and activated charcoal in a warm stock.
- Heat a tablespoon of olive oil in a pan and fry the mushrooms until the water evaporates and the mushrooms take on a golden crust. Set aside.
- In a large pot, heat 4 tablespoons of olive oil and add the finely chopped onion. Fry the onions until glassy and translucent.
- Add finely chopped carrots to the pot with the onions. Fry for a few minutes.
- Add rice to the fried onion with carrots and fry until it becomes transparent.
- Add white wine and cook until evaporated.
- Slowly add the vegetable stock with a spoon, add the mushroom powder and dissolved activated charcoal.
- Gradually add the stock until the rice is cooked, but a little al dente, about 17-25 mins depending on the type of rice you use.
- Towards the end of cooking, add fried mushrooms to the risotto.
- Try, add salt and pepper as desired.
Serving
Serve warm with julienne fresh carrots, chopped parsley, a little lemon juice and vegan parmesan.
