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'The centre of the world' – risotto with ginger, shitake mushroom, daikon and miso sauce

'The centre of the world' – risotto with ginger, shiitake mushroom, daikon and miso sauce

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus overnight drying

PT1H30M

1
Begin by preparing the beetroot powder. Slice the beetroot very finely on a mandoline and place into a dehydrator overnight at 65°C. Once dehydrated, transfer to a blender and blitz into a coarse powder. Store in an airtight container until ready to serve
  • 1 beetroot
2
Add the black rice and brown rice to a pressure cooker and pour over the water. Cook for 30 minutes until fluffy
  • 60g of black rice
  • 60g of brown rice, short grain with round kernels
  • 360g of water
3
Meanwhile, bring a pan of salted water to the boil and cook the celeriac cubes for 8 minutes. Drain, then add to a blender with the ginger, agave syrup, lemon juice and salt and blitz until smooth, gradually pouring in the extra virgin olive. Check the seasoning and leave to cool
  • 100g of celeriac, cut into cubes
  • 18g of ginger, cut into brunoise
  • 8g of agave syrup
  • 8g of lemon juice
  • 1 dash of extra virgin olive oil
  • salt
4
Preheat the oven to 180˚C/ gas mark 4 and line a baking tray with silver foil
5
Cut out 4 even circles from the daikon slices using a cutter. Bring a separate pan of water to the boil and cook the slices for 6 minutes, then drain and pat dry on kitchen paper
  • 1/2 daikon radish, cut into slices
6
Season the cooked black rice with salt and pack the mixture into a cooking ring, placing a slice of daikon in the centre of the rice cakes. Arrange the rings across the baking tray and roast in the oven for 10 minutes. Leave to cool, then carefully remove from the rings
7
Meanwhile, prepare the miso sauce. Whisk together the almond milk, miso, ginger, tamari and lemon juice. Still whisking, gently add the oil in a steady stream until emulsified with a similar consistency to thick mayonnaise
  • 200g of almond milk
  • 60g of white miso
  • 60g of ginger, juiced
  • 40g of tamari
  • 35g of lemon juice
  • 450g of sunflower oil
8
For the risotto, gently heat up the vegetable stock in a medium saucepan. In a separate pan, toast the arborio rice in olive oil over a medium heat, then deglaze the pan with the wine. Add a ladleful of stock to the pan and, stirring carefully, simmer until the liquid has been absorbed
  • 1 dash of white wine
  • 350g of vegetable stock
  • 160g of Arborio risotto rice
  • olive oil
  • salt
9
Repeat this process with the rest of the stock, adding a ladleful at a time until it has been fully absorbed and the rice is cooked and creamy. Season a little with salt and stir through the celeriac cream to coat, warming through over a low heat
10
Meanwhile, chop the shiitake mushrooms into small pieces and sauté in a separate pan in a little olive oil for 2–3 minutes. Once cooked, add the mushrooms to the risotto along with the broccoli shavings and fold through until evenly distributed
  • 40g of shiitake mushrooms, fresh
  • olive oil
  • 40g of broccoli, florets only, shredded
11
To serve, divide the risotto evenly between deep plates. Place a black rice cake in the centre of each plate and spoon a circle of the miso sauce on top, garnishing with a circle of dehydrated beetroot powder

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