175 g green spelled
1 clove of garlic
4 tbsp rapeseed oil with butter flavor
½ teaspoon salt
1 sprig of thyme
750 ml vegetable stock
75 g king oyster mushrooms
½ teaspoon smoked salt
40 g vegan parmesan
80 g radicchio
½ teaspoon maple syrup
10 g chives
½ teaspoon black pepper coarsely ground
Grind green spelled with the KitchenAid grinder attachment at the coarsest level.
Finely dice the onion, peel and press the garlic. Put 2 tablespoons of oil in a hot saucepan, sauté the onion and garlic over a medium heat for 2 minutes and season with salt. Add the crushed green spelled and thyme sprig, fry for another minute over high heat, then deglaze with 250 ml vegetable stock and bring to the boil.
Cook the green spelled risotto over low to medium heat for 25 minutes, gradually adding the remaining vegetable stock as soon as almost all of the liquid has been absorbed in the pan.
Meanwhile, cut king oyster mushrooms into slices about ½ cm thick, put the remaining oil in a hot pan, fry the mushrooms over medium to high heat for about 4-5 minutes on each side until golden brown. Finally, season with smoked salt.
Fold vegan Parmesan under the risotto 5 minutes before the end of the cooking time.
Remove the mushrooms from the pan, roughly pluck the radicchio into bite-sized pieces and stir in the hot pan on high heat for 1 minute and season with maple syrup.
Top the risotto with raddichio, mushrooms and freshly chopped chives and season with pepper.