{"id":5742,"date":"2023-10-30T05:49:05","date_gmt":"2023-10-30T05:49:05","guid":{"rendered":"https:\/\/www.very-v.eu\/2023\/10\/30\/rishorror-ai-tre-formaggi-vegetali\/"},"modified":"2023-10-30T14:09:30","modified_gmt":"2023-10-30T14:09:30","slug":"rishorror-with-3-vegetable-cheeses","status":"publish","type":"post","link":"https:\/\/www.very-v.eu\/en\/2023\/10\/30\/rishorror-with-3-vegetable-cheeses\/","title":{"rendered":"Rishorror with 3 vegetable cheeses"},"content":{"rendered":"
Difficulty<\/h6><\/div>
<\/div>
\n

Easy<\/p>\n<\/div><\/div><\/div>

Preparation<\/h6><\/div>
<\/div>
\n

60 minutes<\/p>\n<\/div><\/div><\/div>

Portions<\/h6><\/div>
<\/div>
\n

3<\/p>\n<\/div><\/div><\/div>

<\/div><\/div>

DESCRIPTION <\/b><\/h4>\n

This dish was inspired by Chef Bottura’s famous camouflage risotto, which I wanted to interpret in a Halloween key with colors that most recall mystery, magic and fright. Blue is the shade of potions and evil concoctions and black is the color of darkness. Allow me to present Rishorror, the wickedest risotto with 3 vegetable cheeses there is!<\/p>\n<\/div>

Ingredients (for 3 people) <\/b><\/h4><\/div>
  • <\/i><\/span>
    Arborio or Carnaroli rice: 300 g<\/div><\/li>
  • <\/i><\/span>
    Spreadable plant-based cheese: 125 g<\/div><\/li>
  • <\/i><\/span>
    Grated plant-based cheese: 40 g<\/div><\/li>
  • <\/i><\/span>
    Vegan ricotta: 100 g<\/div><\/li>
  • <\/i><\/span>
    Plant-based butter: 30 g<\/div><\/li>
  • <\/i><\/span>
    Blue spirulina: 1 level teaspoon<\/div><\/li>
  • <\/i><\/span>
    Vegetable charcoal powder: 1 teaspoon<\/div><\/li>
  • <\/i><\/span>
    Vegetable stock cube: 1<\/div><\/li>
  • <\/i><\/span>
    Celery: 2 stalks<\/div><\/li>
  • <\/i><\/span>
    Fennel seeds: 2 tablespoons<\/div><\/li>
  • <\/i><\/span>
    \n

    Salt \/ pepper<\/p>\n<\/div><\/li><\/ul>

    Directions <\/b><\/h4>\n
      \n
    1. Wash the two celery stalks and prepare an extract with the extractor or centrifuge and set aside.<\/li>\n
    2. In a saucepan, prepare the broth with a vegetable stock cube, three cups of water and the fennel seeds, boiling until the stock cube dissolves in the water.<\/li>\n
    3. Place the rice grains into a non-stick pan with high, rounded edges and toast over medium-high heat for 3\/4 minutes, until some of them brown slightly. Now pour in a ladle of broth (filtered to remove the fennel seeds) and the celery extract you prepared previously. When the liquid dries, pour in more broth until the grains are soft (follow the cooking time indicated on the rice package). Set aside at least one ladle of broth which we will need at the end to color the risotto.<\/li>\n
    4. Add a pinch of salt and pepper. Turn off the heat and add cheeses and vegetable butter.<\/li>\n
    5. The risotto is ready when the rice grains are soft and it is possible to make make a wave movement with a simple twist of the hand. The risotto should be dense and creamy.<\/li>\n
    6. Now, add half a level teaspoon of blue spirulina to the risotto, sifting it to avoid lumps, and mix well. The risotto should turn blue.<\/li>\n
    7. At this point, we need to color the risotto with the other two shades: blue and black. For this step, you may need to add some broth a little at a time in order to\u00a0 <\/span>mix the colored powders as well as possible. After this, divide the risotto into three equal parts and color one with the rest of spirulina to get a deep, beautiful blue color and the other with powdered charcoal until it is a deep black. Now it’s time to place it on the plate: using a teaspoon, compose the risotto by placing the three colors side by side (light blue, deep blue and black) to obtain a camouflage-style visual result.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[93],"tags":[],"class_list":["post-5742","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.very-v.eu\/wp-content\/uploads\/2023\/10\/PHOTO-2023-10-27-12-38-03-2.jpg","_links":{"self":[{"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/posts\/5742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/comments?post=5742"}],"version-history":[{"count":2,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/posts\/5742\/revisions"}],"predecessor-version":[{"id":5744,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/posts\/5742\/revisions\/5744"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/media\/5723"}],"wp:attachment":[{"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/media?parent=5742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/categories?post=5742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.very-v.eu\/en\/wp-json\/wp\/v2\/tags?post=5742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}