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Asian Quinoa-Cauliflower Risotto with White Chocolate and Orange Foam

Name: Asian Quinoa-Cauliflower Risotto with White Chocolate and Orange Foam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Cuisine: japonaise
Ingredients: 200 g Quinoa; 400 g Cauliflower; 350 ml Coconut milk; 2 piece Orange; 100 g White chocolate; 20 g White miso; 400 ml Dashi broth; 2 piece Shallots; 2 clove Garlic; 15 g Fresh ginger; 40 g Butter; 15 ml Sesame oil; 5 g Salt; 2 g Pepper

An inventive Italian-Asian creation: a risotto reimagined with quinoa and cauliflower, topped with white chocolate and coconut milk sauce, crowned with orange and miso foam.

50 min4 servings420 kcalDifficulty: Hard

Ingredients

200 g Quinoa
400 g Cauliflower
350 ml Coconut milk
2 piece Orange
100 g White chocolate
20 g White miso
400 ml Dashi broth
2 piece Shallots
2 clove Garlic
15 g Fresh ginger
40 g Butter
15 ml Sesame oil
5 g Salt
2 g Pepper

Instructions

Step 1
Rinse the quinoa. Pulse the cauliflower in a food processor to create grains. Mince shallots and garlic, slice ginger.
Step 2
Heat sesame oil in a pot, sauté shallots and garlic for 2 minutes.
Step 3
Add ginger, then quinoa. Toast for 3 minutes. Add the cauliflower 'rice' and stir.
Step 4
Gradually pour in the dashi broth and coconut milk, stirring regularly for 15 minutes.
Step 5
Melt white chocolate with butter. Dissolve miso in a little orange juice.
Step 6
Fold the white chocolate into the risotto. Season with miso-orange mixture, salt, and pepper.
Step 7
Transfer to bowls. Prepare foam by whisking orange juice with a bit of cream. Garnish with foam and orange zest.

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