Dubai, United Arab Emirates- : In the spirit of Veganuary, Chef Riccardo Pinna unveils a mouthwatering recipe for an easy-to-make vegan rice cake, offering a delightful solution for a quick and enjoyable meal. The talented Chef Riccardo Pinna is the Executive Chef of Sheraton Maldives Full Moon Resort & Spa.
RECIPE BELOW:
INGREDIENTS:
50 gr rice Carnaroli
20 gr green peas
15 gr onions
40 gr fresh artichokes
Micro cress
Thai basil
Salt and pepper
Red vinegar
Breadcrumb
Basil oil
STEP 1:
Prepare a vegetable stock with vegetables.
Risotto. Toast the rice in EVO oil, add green peas and green peas puree, continue cooking with the vegetable stock until al dente, and finish with additional EVO oil, salt, and pepper.
Let the risotto cool down.
STEP 2:
Once the rice is cold, shape it into a round shape. Breaded and kept in the chiller.
STEP 3:
Clean the fresh artichokes cut them very fine and fry into a hot oil.
STEP 4:
Pan-seared the rice cake with EVO oil
STEP 5:
Plate the rice cake, with the fried artichokes and the mixed cress, seasoned with salt, pepper, and a drop of vinegar.
Complete the platting with a bit of basil oil.
