Creamy Miso Mushroom Risotto
Serves 415 mins prep35 mins cook
September is National Rice & Whole Grains Month, so it feels like the perfect time to celebrate one of my favorite comfort dishes with a little twist. This creamy miso mushroom risotto using @riceselect arborio rice pairs beautifully with the savory miso, earthy mushrooms, and a touch of sesame oil. It’s comforting, flavorful, and just a little unexpected. If you’re looking for an easy way to elevate your dinner routine this month, this is definitely one to try.
0 servings
What you need
Instructions
- Add the dried mushrooms to a pot with broth. Keep at a gentle simmer while you cook. - Melt butter in a pan over medium heat. Add the mushrooms and let the liquid cook down. Leave them untouched for a few minutes to brown, then flip and brown the other side. Remove and set aside. - Heat olive oil in a large pan over medium heat. Add shallots and garlic, and cook until translucent. - Add the arborio rice and cook for 3–4 minutes until slightly puffed. - Turn the heat to high. Add white wine and cook until fully evaporated. - Return the heat to medium. Add 1 ladle of hot broth at a time, stirring until most of the liquid is absorbed before adding the next ladle. Continue this process for a total of 15–20 minutes. - Add the mushrooms back in with the last ladle of broth and stir well. - When the rice is al dente and creamy, turn off the heat. - Stir in cold butter, miso paste, and Parmesan until everything is melted and silky. - Spoon into bowls, drizzle with sesame oil, and garnish with parsley and extra Parmesan.View original recipe