Risotto has a reputation for being a little fussy, but once you get into the rhythm of making it, it’s actually pretty easy. This recipe gives it an extra savory boost from the miso and mushroom-infused broth, giving the rice a much deeper flavor and still having the classic creamy texture you want in a good risotto.

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Creamy Miso Mushroom Risotto

Maggie Wu
4 servings
Arborio rice cooked slowly in mushroom-infused broth for a rich and savory risotto.
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Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients
 

Mushroom Broth

  • 3 dried shiitake mushrooms
  • 3 dried oyster mushrooms
  • 4 –6 cups low-sodium chicken broth

Mushrooms

  • 3 tbsp butter
  • 10 oz fresh mushrooms of choice

Risotto

  • 3 tbsp olive oil
  • 1 shallot, diced
  • 1 tbsp minced garlic
  • 1/2 cup dry white wine
  • 1 cup Arborio rice
  • 2 slices cold unsalted butter
  • 1 tbsp white miso paste, room temperature
  • 1/2 cup grated Parmesan cheese
  • 1 tsp sesame oil
  • Chopped parsley, for garnish
  • Extra Parmesan, for garnish
  • Salt and black pepper, to taste

Instructions
 

  1. Add the dried shiitake and oyster mushrooms to a pot with the chicken broth. Bring to a gentle simmer and keep the broth warm over low heat while preparing the risotto.
  2. Melt 3 tablespoons of butter in a large pan over medium heat. Add the fresh mushrooms and cook until they release their moisture and most of the liquid has evaporated. Let the mushrooms sit undisturbed for a few minutes to brown, then flip or stir and brown the other side. Remove from the pan and set aside.
  3. Heat the olive oil in a large pan over medium heat. Add the shallot and garlic and cook until softened and translucent.
  4. Add the Arborio rice and cook for 3–4 minutes, stirring occasionally, until the grains look slightly puffed and lightly toasted.
  5. Increase the heat to high and pour in the white wine. Cook, stirring, until the wine has evaporated.
  6. Reduce the heat to medium. Add one ladle of hot mushroom broth to the rice and stir frequently until most of the liquid has been absorbed. Continue adding broth one ladle at a time, allowing each addition to absorb before adding more.
  7. Continue cooking for about 15–20 minutes, or until the rice is creamy and al dente. Add the browned mushrooms back to the pan with the final ladle of broth and stir to combine.
  8. Turn off the heat. Add the cold butter, white miso paste, and Parmesan. Stir until the butter and cheese have melted and the risotto is smooth and creamy. Taste and season with salt and black pepper as needed.
  9. Spoon the risotto into bowls and finish with a light drizzle of sesame oil, chopped parsley, extra Parmesan, and black pepper. Serve immediately.
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