Porcini Mushroom Risotto
45 min4
Time40 min
Servings4 people
DifficultyEasy
CategoryStarters
A clever little cracker built almost entirely from cannellini beans — blended smooth with olive oil, thyme, garlic and a whisper of balsamic, then spread paper-thin and baked until golden and brittle. Rice flour and cornstarch, folded in at the very end, give the batter just enough structure to crackle. They are protein-rich, naturally gluten-free and endlessly snackable: serve them with a dip, alongside a soup, or simply on their own with a good glass of wine.
Ingredients
- 450g cannellini beans
- 60g olive oil
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tbsp balsamic vinegar (5g)
- 4g salt
- 30g rice flour
- 20g cornstarch
Directions
- 1
Blend all the ingredients except the rice flour and cornstarch until completely smooth.
- 2
Fold in the rice flour and cornstarch, incorporating them into the blended mixture.
- 3
Spread the "batter" thinly over parchment paper with a spatula, then drizzle a thread of olive oil over the top.
- 4
Bake in a fan oven at 160°C (320°F) for 25-30 minutes, until golden and crisp.
- 5
Let the crackers cool on a wire rack for an even crunchier result, then break into pieces.
Gluten-FreeHigh-ProteinSnack