Risotto with olives and soy milk
3/4 cup whole round rice
¼ cup of quinoa
3 cups of soy milk
2-3 tablespoons chopped fresh basil
Black pepper and salt
20-25 pitted olives
1 clove of garlic
1 tablespoon of sesame tahini
2 pinches of nutmeg
Heat a drizzle of olive oil in a saucepan. Stir fry the minced garlic and shallot. Add the rice and quinoa. Mix and let sizzle for 30 seconds. Then pour over a cup of soy milk. When the dish comes to a boil, reduce the heat and let the risotto simmer gently until it absorbs the liquid.
Then pour in a second cup of soy milk and dip in all the spices. Extend the cooking time until the rice absorbs the new milk.
Pour in the third cup of milk and add the olives, chopped basil and tahini.
At the same time, grill the eggplants in a grill pan or in the oven. To do this, cut the eggplants into thin slices lengthwise. Brush each with a little oil (on one side). Grill the slices until golden brown. It takes about 2 minutes per side. Transfer the ready batches into a covered dish to soften and infuse. Salt each batch.
When the risotto is ready, let it rest for ten minutes (lidded). Serve hot, sprinkled with a pinch of fresh basil on a bed of eggplant slices. A spoonful of dry-cooked and salted ground almonds can bring the pleasure of vegan parmesan.