Miso Mushroom Risotto

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

4 tablespoons butter (unsalted)

1 1/2 lb mixed mushrooms (sliced, shiitake, oyster, Japanese beech, or maitake)

1/4 teaspoon salt

1/4 teaspoon pepper

2 1/4 cups boiling water

10 dried shiitake mushrooms

3 cups dashi broth (see below)

3 tablespoon white miso

2 tablespoons olive oil

2 shallot (minced)

4 garlic cloves (minced)

1 1/2 cup arborio

2/3 cup sake

Parsley (chopped)

Parmesan cheese (grated)

Directions

Create miso mushroom broth. Soak the shiitake mushrooms in boiling water for 20 minutes. Then remove the mushrooms, squeeze out the water from the mushrooms. In a medium saucepan over medium heat, add the mushroom broth, dashi broth and miso paste and mix until combined. Bring to a low simmer then cover remove from heat to keep warm.

Cook the mushrooms. In a large deep skillet, melt the butter over medium heat. Add the mushrooms, salt, and pepper and toss to coat. Cook the mushrooms undisturbed for a few minutes to develop browning. Cook for 8 minutes or until browned and softened stirring occasionally. Remove and set aside.

Begin cooking risotto. In the same pan, add 2 tablespoons of olive oil over medium heat until hot. Then add the shallots and garlic and cook until the shallots are translucent about 2 minutes. Add the rice and toss until everything is coated and the rice is slightly toasted about 1 minute. Next, add the sake, stir, and cook until it cooks down, about 3 minutes.

Add the miso, broth, and mushrooms. Add the broth about 1 cup at a time and stir intermittently about every 30 seconds and allow each addition of broth to be absorbed before adding the next. When you are on the last addition of broth, add in 2/3 of the sautéed mushrooms and cook until the rice is creamy and al dente. It should take about 18 minutes total.

Serve. Place the mushroom risotto in individual serving plates and top with more sautéed mushrooms and garnish with parsley and freshly shredded parmesan cheese.

Nutrition

• Calories: 641 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Cholesterol: 31 mg
• Sodium: 1363 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 16 g