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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

  1. 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.
  2. Build flavor base: In the same pot, add remaining 1 tbsp oil. Sauté shallots and garlic for 1–2 minutes.
  3. Toast the rice: Add arborio rice and stir to coat.
  4. Deglaze: Pour in white wine and stir. Let it reduce slightly.
  5. Cook risotto: Add a ladle of broth and stir until absorbed. Stir in the miso paste until fully incorporated.
  6. Continue adding broth, one ladle at a time, stirring often, until the rice is tender and creamy (about 20–25 minutes).
  7. Finish: Add the cooked mushrooms back in. Stir in grated parmesan. Season with salt and pepper as needed.
  8. Serve: Garnish with chopped parsley and extra parmesan or pepper. Serve hot.