Miso-Mushroom Risotto

• servings: 4 servings

Ingredients

¼ cup white or yellow miso

Kosher salt, freshly ground pepper

¼ cup extra-virgin olive oil

1 large onion, finely chopped

4 garlic cloves, thinly sliced

1½ cups arborio or carnaroli rice

¾ cup dry white wine or sake

1 lb. mushrooms (such as crimini and/or maitake), thinly sliced or torn into bite-size pieces

4 Tbsp. unsalted butter

Furikake or sesame seeds, mild red pepper flakes, and kelp seasoning (for serving)

Directions

Place miso in a large saucepan and slowly whisk in 6 cups water (this will help prevent lumps). Bring to a simmer over medium-high heat, then reduce heat to low just to keep broth warm; season with salt and a little pepper (enough so that it tastes like a good soup).

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onion and mushrooms and a large pinch of salt. Cook, stirring occasionally, until very soft, 8–10 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around the edges, about 4 minutes.

Add rice to pot and cook, stirring often, until grains are translucent, about 3 minutes. Add wine and cook, stirring often, until completely evaporated. Stir in 1 cup broth. Cook, stirring, until broth is absorbed, 3–4 minutes. Maintaining a simmer, continue to add broth ½-cupful at a time, stirring to incorporate and waiting until each addition is absorbed before adding more. Cook until rice is tender and all of the broth is incorporated (risotto should be a bit on the soupier side at this point but will continue to thicken). If you run out of broth before rice is done, just add hot water. Stir butter into risotto; taste and season with salt if needed.

Divide risotto among bowls; sprinkle some furikake (or make something similar with sesame seeds, red pepper flakes, and a bit of kelp seasoning) on top.

Notes

Use lemon juice if no wine