Day 22 – Mushroom Risotto with Truffle Oil
This “risotto” uses finely grated cauliflower to replace the rice, and is based on this recipe. I halved the recipe, used a mixture of button, oyster and king oyster mushrooms and, since I’m not vegan, replaced the vegan margarine with butter and the nutritional yeast with parmesan.
This recipe didn’t work as well as it might have. I’ll try this again, but I’ll be sure to fry the cauliflower in the oil for a while before adding the wine and stock and to replace some of the mushrooms with a stronger flavoured variety such as porcini or shiitake. On the plus side, this was my first time using truffle oil, and it will definitely be showing up again in my dishes!
