Weather report says the temperature is going up again, but yesterday was still cold.
So I wanted to have cozy, comforting, something heartwarming meal.
Creamy risotto came up in my mind and I had to use the fresh tomato, so made whole tomato salad. Was so perfect and delicious
Everyone was happy Creamy mushroom risotto with oyster mushroom “bacon “
1 make 2.5cup veggie broth
2 in a large skillet, heat olive oil, sauté 3 kinds of mushroom ( I used maitake, shimeji, and oyster mushrooms)
3 add 1cup rice and sauté until rice is translucent
4 add 3TBS white we, stir until alcohol is evaporated
5 add 2 ladles of veggie broth until rice is covered, add 2 bay leaves
6 stir constantly until the rice starts to absorb the broth
7 continue adding 2 ladles of broth until rice is nicely cooked al dente
8 add one cup of cashew milk, and cook until it becomes creamy
9 turn off heat, add vegan butter, vegan Parmesan, pinch salt and pepper
10 sprinkle truffle salt
Oyster mushroom “bacon “
1 slice oyster mushroom
2 soak in “bacon” liquid (canola oil, soy sauce, paprika powder, pinch cayenne, black pepper, maple syrup)
3 put in the toaster
Whole tomato salad
1 remove tomato skins (cut a shallow X in the bottom of a tomato, throw them into a pot of boiling water for no more than a minute, transfer tomato to the bowl of ice water and allow to cool, then peel the skin off)
2 put in the fridge
3 drizzle olive oil, sprinkle sea salt and pepper