A delicious recipe that will leave your tastebuds craving for more!
By Ariane Bilodeau, Editor and blogger
Vegan, no dairy products, gluten, soy, corn or nuts.
Preparation: 45 minutes
4 c. Olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
3 cups wild mushrooms (fresh or rehydrated), sliced
1 1/2 cup of risotto or Calrose rice
1/2 cup white wine
900 ml of vegetable broth, hot
2 c. Nutritional yeast (optional, but recommended!)
1/2 Block GUSTA Fort cheese
Salt and freshly ground pepper
In a medium sized saucepan, skim the mushrooms in 2 tsp. of oil, then set aside. In the same saucepan, sweat the onions and garlic in the rest of the oil for a few minutes.
Add the rice and cook for about 1 minute over medium-high heat, stirring constantly.
Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed.
Preheat oven to broil. Add the vegetable broth to the rice, 3/4 cup at a time, stirring constantly. After about 20 minutes, the rice should have absorbed almost all the liquid, and the mixture should be creamy.
Add the yeast, mushrooms and parsley and stir gently, then season the seasoning. Pour the mixture into 4 small ramekins, and sprinkle a good dose of GUSTA cheese. Bake for a few minutes and wait to have a nice golden texture on top.
Leave to rest at least 5 minutes before serving.
Follow our friend Ariane: