Miso Mushroom Risotto

Featuring Shared Cultures Wild Foraged 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.

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 Shared Cultures 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.

Recipe by @crazythickasians