Middle – Risotto, Crispie

Ingredients for 5 servings:

• 2 packs of tofu
• oil
• Soy sauce
• salt and pepper
• Paprika powder
• ½ tsp Kala Namak
• 3 shallots
• 4 large beetroots, fresh
• 500 g risotto rice
• 6 tbsp nutritional yeast
• 1 tsp, heaped tapioca starch
• 55 g sunflower seeds
• some water
• 2 liters vegetable stock
• some sugar
• some parsley
• some balsamic cream
• some plant-based cream (plant-based cream cuisine)
• some sesame
• some sunflower seeds

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

from the show “The Perfect Dinner” on VOX from 31.01.2025

For the tofu crispie, wrap the tofu in a kitchen towel and press dry. Then finely grate it lengthwise using a cheese grater. Mix the tofu strips with the spices, a little oil, and soy sauce. Spread the mixture flat and in a lattice pattern on a baking sheet. Bake in a preheated oven at 210°C for about 20 minutes until golden brown. Open the oven briefly during baking to allow the water to escape and crisp the tofu. Let the crispie cool briefly and then break it into small lattices. For the risotto, peel the beets. Finely dice three of them and coarsely dice one. Purée the coarsely diced beets with two ladles of vegetable stock and strain the red liquid through a sieve into the remaining stock. Peel and finely dice the shallots, and caramelize them with a little sugar. Add the rice and sauté until translucent. Deglaze with the wine and briefly heat the finely diced beets. Then add the stock a ladle at a time, stirring constantly, until the rice has absorbed the liquid. After about six ladlefuls, add the sunflower seeds. When the rice is cooked but still firm to the bite and has a lumpy texture, stir in the nutritional yeast. Mix the starch with a little water until smooth, add to the risotto, and cook briefly until light threads form. To serve, transfer the risotto to deep plates. Place the tofu lattices on top and drizzle with a little balsamic vinegar and plant-based cream. Garnish with sunflower seeds, sesame seeds, and parsley. Chris prepared this recipe as a main course on the show “The Perfect Dinner” – Day 5 in Braunschweig on Friday, January 31, 2025.