Miso Mushroom Risotto
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Recipe Intro From takestwoeggs
This Miso Mushroom Risotto is a creamy, umami-packed dish featuring a mix of wild mushrooms, white miso, and RiceSelect Arborio Rice. The perfect balance of savory miso and earthy mushrooms makes this an indulgent yet easy-to-make comfort food, ideal for weeknight dinners or special occasions. The rich mushroom broth infuses the Arborio rice with deep flavor, while the creamy texture of the risotto will leave you craving more.
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ingredients
For the Broth
- 10 dried shiitake mushrooms
- 2 1/4 cups boiling water
- 3 cups dashi broth
- 3 tablespoons white miso
ingredients
For the Mushrooms
- 4 tablespoons unsalted butter
- 1 1/2 pounds mixed mushrooms (shiitake, oyster, Japanese beech, maitake), sliced `
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
ingredients
For the Risotto
- 2 tablespoons olive oil
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 1/2 cups RiceSelect Arborio Rice
- 2/3 cup sake
- Fresh chopped parsley, for garnish
- Freshly grated Parmesan cheese, for serving
Method
To make the miso mushroom broth:
Step 1
Soak the dried shiitake mushrooms in boiling water for 20 minutes.
Step 2
Once rehydrated, remove the mushrooms and squeeze out excess water.
Step 3
In a medium saucepan over medium heat, combine the mushroom soaking liquid, dashi broth, and white miso paste. Stir until the miso is fully dissolved, then bring to a low simmer. Cover and keep warm.
To make the mushrooms:
Step 1
In a large, deep skillet, melt the butter over medium heat.
Step 2
Add the sliced mushrooms, season with salt and pepper, and cook undisturbed for a few minutes to allow browning. Stir occasionally, cooking for about 8 minutes until the mushrooms are browned and softened. Remove from the pan and set aside.
To make the risotto:
Step 1
Using the same skillet, heat the olive oil over medium heat.
Step 2
Add the minced shallots and garlic, and sauté until the shallots are translucent, about 2 minutes.
Step 3
Stir in the RiceSelect Arborio Rice and toast it for 1 minute, ensuring each grain is coated with oil.
Step 4
Pour in the sake and cook, stirring, until the liquid evaporates, about 3 minutes.
Step 5
Gradually add the warm miso mushroom broth, about 1 cup at a time, stirring every 30 seconds. Allow the rice to absorb the broth before adding more. When adding the final portion of broth, stir in 2/3 of the sautéed mushrooms and cook until the risotto is creamy and the rice is al dente. This process should take about 18 minutes total.
Step 6
Divide the risotto among serving plates. Top each portion with the remaining sautéed mushrooms and garnish with freshly chopped parsley and grated Parmesan cheese.