PT1H30M
This vegan mushroom risotto recipe from Fabrizio Marino is a melting pot of flavours, incorporating miso, tamari and ginger with creamy risotto and celeriac. The beetroot must be dehydrated overnight to create the final vibrant garnish, so remember to begin preparations in plenty of time.
'The centre of the world' – risotto with ginger, shiitake mushroom, daikon and miso sauce