Miso Mushroom Risotto Recipe

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    Whenever I need a recipe idea for date night or I just want to treat myself to something special, I always reach for risotto. There’s just something about the richness of the flavors and the comfort of the rice; it just gets me every single time! Made this miso mushroom risotto recently, where the richness of the caramelized mushrooms paired so well with the white miso. Here’s how to make it.


    • Dashi stock:

      • 4 cups water

      • 10 dried anchovies, with heads and insides removed

      • 1 inch of radish cut into triangle pieces

      • 3-4 pieces of dried shiitake mushroom

    • 1/4 cup fresh shiitake mushrooms

    • 1/4 cup of any other mushroom you’d like

    • 1/4 cup of wine for mushrooms and another 1/4 cup for rice

    • 1 tsp thyme

    • 1 cup rice

    • 1 tbsp miso

    • 1/2 shallot, thinly sliced

    • 2-3 garlic cloves, thinly sliced

    • Serve with scallions, sesame seeds, and Parmesan


    • Make dashi by throwing all the dashi ingredients into a pot and setting to a boil - let it cook while you get everything else ready

    • To a saucepan, saute the shallot and garlic first, then add in the mushrooms and thyme

    • Cook the mushrooms until nicely browned, then deglaze with 1/4 cup wine

    • Once the wine has most evaporated, set the mushrooms aside then add the risotto to the pan to toast

    • Once toasted, add mushrooms back in with another 1/4 cup of white wine

    • After that has reduced, start adding in the stock, 1/4 cup at a time

    • Let the rice absorb the stock, before adding more stock, making sure to stir every so often

    • In between the 1/4 cups, add the miso in by pushing the paste through a strainer

    • Once the rice is cooked, finish with some scallions, sesame seeds, and parmesan!