Paleo Creamy Risotto
Publication date: 2021-08-13 20:08:06
- 10 tablespoons of dehydrated riced cauliflower
- 1 1/3 cups of hot water
- ½ white onion finely diced
- 3 garlic cloves minced
- 8 oz Sliced mushrooms
- ½ cup vegetable or chicken stock
- 2 tablespoon olive oil
- 4 tablespoons nutritional yeast
- ½ tablespoon white vinegar
For the cured yolks (optional):
- 3 egg yolks
- 1 cup sugar
- 1 cup kosher salt
Combine the sugar and the salt and pour ½ of it in a rectangular container, make indentations with the back of a spoon and add the egg yolks in the indentations and cover with the rest of the sugar/salt mixture. Wrap the container with plastic film and let it rest in the fridge for 6-7 days.
In a bowl with water, gently remove the salt mixture and transfer it to a wire rack. Preheat oven to 200°F and put the wire rack in the oven for 25-35 minutes. Let them cool before using.
Hydrate the riced cauliflower using 1 1/3 cups of hot water and let it sit for 15 minutes.
In a large skillet over medium-low heat, pour one tablespoon of olive oil and sauté the onion and garlic until translucent. Add an extra tablespoon of olive oil and the mushrooms, cook for one more minute.
In the same skillet add the riced cauliflower (previously drained), the stock and the vinegar and mix. Bring into a boil, lower the heat, and let simmer for 5 minutes or until all liquids reduce.
Remove from heat, add the nutritional yeast, nutmeg and salt and pepper to taste. Top with freshly chopped parsley, grate over it the cured egg yolk and enjoy.
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