Mushroom and Miso Risotto

 Mushroom and Miso Risotto

Mushroom and Miso Risotto

Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Make this creamy Italian classic from the comfort of your own home! This non-traditional version calls for nutritious miso instead of stock. The shiitake mushrooms give it a wonderful, delicate and unique flavour. Miso paste keeps well for a long time when refrigerated and makes a great base for quick meals such as soups!

Ingredients

  • 2 heaping tbsp miso paste
  • 4 cups water
  • 2 tbsp vegetable oil
  • 3 shallots
  • 2 cloves garlic
  • 2 cups shiitake mushrooms
  • Sea salt, to taste
  • Ground pepper, to taste
  • 1 cup arborio rice
  • ¼ cup white wine
  • ⅓ cup raw almonds
  • A few sprigs parsley

Preparation

  1. Mix the miso and water in a medium casserole and heat up, making sure it does not boil.
  2. Chop the almonds coarsely and set aside. 
  3. Finely slice the shallots, garlic and mushrooms.
  4. In a large non-stick pan, warm the vegetable oil. Add the shallots and garlic, and cook until golden. Add the mushrooms and cook for an additional 3 minutes. Season with salt and pepper. 
  5. Add the rice to the pan, mix well and pour in the wine. 
  6. While stirring, add the miso water one soup-ladle at a time until it has all been absorbed.
  7. In the meantime, dry roast the nuts in a pan for about 1 minute. Stir them into the risotto at the very end.
  8. Garnish each plate with freshly chopped parsley.
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