
Miso Mushroom Risotto
Miso Mushroom Risotto
- Featuring @sharedcultures Wild Leek Miso OR any of the mushroom misos would work well here!
This creamy, comforting risotto is made with mushrooms, arborio rice, and miso for a rich, umami-packed dish. The secret to its luscious texture? Gradually adding warm broth while stirring often, creating a velvety finish and perfectly al dente rice.
Recipe + video by @crazythickasians
Ingredients
- 1 cup arborio rice
- 2 tbsp extra virgin olive oil, divided
- 1 tbsp butter
- 10–12 oz fresh mixed mushrooms (e.g. oyster, shiitake), sliced
- 2 tbsp @sharedcultures Wild Leek Miso or any of the mushroom misos would work well here!
- 2 small shallots, finely chopped
- 2 cloves garlic, finely minced
- 3 cups broth (plus more if needed)
- ¼ cup white wine
- Parmesan cheese, grated
- Parsley, chopped (for garnish)
- Salt and pepper, to taste
Method
- Sauté mushrooms: In a Dutch oven, heat 1 tbsp oil and the butter. Add mushrooms and cook for 2 minutes. Season with salt and pepper, stir, and cook for a few more minutes. Remove and set aside.
- Build flavor base: In the same pot, add remaining 1 tbsp oil. Sauté shallots and garlic for 1–2 minutes.
- Toast the rice: Add arborio rice and stir to coat.
- Deglaze: Pour in white wine and stir. Let it reduce slightly.
- Cook risotto: Add a ladle of broth and stir until absorbed. Stir in the miso paste until fully incorporated.
- Continue adding broth, one ladle at a time, stirring often, until the rice is tender and creamy (about 20–25 minutes).
- Finish: Add the cooked mushrooms back in. Stir in grated parmesan. Season with salt and pepper as needed.
- Serve: Garnish with chopped parsley and extra parmesan or pepper. Serve hot.