Preparation time: 20-40 min
large cauliflower fungus 200-300 g (lat.:Sparássis críspa) (or any other edible mushroom of your choice)
1 cup rice
100 g tempeh
1 tbs olive oil
1 tbs peanut butter
50 ml white wine
bay leaf, thyme
1 tbs nutritional yeast for topping
Clean the cauliflower fungus and break it into pieces. Avoid washing it with water, so the mushroom doesn't soak up extra water.
Add oil, bay leaf, thyme, and mushroom into a heated pan. Saute until all the liquid released by the mushroom evaporates, then add sliced leek and diced tempeh. While the mushroom is being roasted, cook the rice ''al dente'' and then drain it.
When the mushroom and tempeh get a nice golden crust, add wine and cook on high heat until the wine evaporates. Add the rice and peanut butter (mix the peanut butter with some water for a smoother consistency). Salt and pepper to taste.
In the end, you can sprinkle nutritional yeast on top of the risotto and serve.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.