Vegan Classic Risotto – “Pure & Simple”
Our Time in Italy is coming closer and closer, Not even a Month from now we will both live and study in the North of Italy, close to Milan. Learning more about sustainability in farming as well as protecting local and regional products are a few of the topics we will learn about. As a small “divertire gueul” I have created a really simple and easy Vegan Classic Italian Risotto a different version of the original Classic Italian Risotto. There is no need to renounce this traditional dish for vegans!! Key is the Cashew/Nutritional yeast mix which acts as a substitute for the parmesan cheese. So many new projects and collaborations are ahead in Italy – The country with one of the best and most nutritious kitchens in the world.
How to do it:
At this stage: (As my former Mentor Lea Linster would say) It is crucial that every rice corn is always under wine and stock so that no rice corn is left out fro the cooking process.
Time and patience with the rice is needed for the perfect Risotto. Stir occasionally and make sure there is always anough liquid in you pot. (Warm liquid so the rice doesn not cool down!