Herbal Truffle Risotto is a great way to introduce raw food into your life.
Thank you to Chef Be*Live for offering this wonderful Herbal Truffle Risotto recipe and for Rawkin Raw Food in his own unique way.
Check out more recipes in his Going Going Gone Raw Cookbook.
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Ingredients
Blooming Rice:
2 1/2 c. wild rice (unsoaked)Sauce:
1 T. white truffle oil 1 1/4 t. fine Sea, Celtic or Himalayan Salt 2 T. coarsely chopped red bell pepper 1 t. fresh thyme 1 T. chopped chives 3/4 c. water 1 3/4 c. cashews (that have been presoaked)Everything Else:
4 c. bloomed rice (from the 2 1/2 c. wild rice follow directions 1, 2 & 3) 1 T. nutritional yeast 1 1/2 t. black pepper 8 halved cherry tomatoes 1/2 chopped red bell pepper 1/2 t. each finely chopped thyme & rosemary Sea, Celtic or Himalayan Salt, to taste 1 T. white truffle oil 3/4 c. diced Crimini mushrooms (optional)Instructions
1. Place rice in the food processor and “score” it by processing for 1 full minute.
2. To get the rice to “blossom,” transfer it to a large bowl and fill with water, until rice is covered by about 2 inches.
3. Allow to soak for several hours (up to 12) or until grains begin to open and soften. Rice will still be somewhat firm and perhaps a bit chewy. Rinse and use immediately or store in the fridge.
4. Prepare the sauce by blending all ingredients in a blender until smooth and creamy. Set aside.
5. Next, mix the remaining ingredients (a.k.a. “everything else”) in a large bowl.
6. Add the sauce and mix well.
7. Serve immediately, or store in the fridge.
Notes
Serving size varies based on if this will be a side dish or main dish.
Nutrition
- Serving Size: 2-4 servings
Please let me know what you think of this recipe and what other recipes that you would enjoy.
Originally published: Jun 24, 2014
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9 thoughts on “Rawkin Raw Food Herbal Truffle Risotto Recipe”
It sounds good!
It is wonderful
This sounds delicious Elise! So glad you shared it on Blogger’s Pit Stop!
My pleasure, indeed.
Sounds very delicious! Thanks for sharing with SYC.
hugs,
Jann
My pleasure, indeed.
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Mmmm. That looks yummy.
Thank you