Miso Mushroom Risotto

A bowl of mushroom miso risotto surrounded by table settings.

Let’s make a delicious and flavorful date night dish. This miso mushroom risotto recipe is creamy and packed with umami flavors, featuring white miso and wild mushrooms.

Course Dinner, Lunch, Main Course

Cuisine Asian Fusion, Japanese

Keyword Japanese risotto, miso risotto, miso risotto recipe, mushroom risotto

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 641kcal

Author Megan

Equipment

Ingredients

Mushrooms

4 tablespoons butter unsalted
1 ½ lb mixed mushrooms sliced, shiitake, oyster, Japanese beech, or maitake
¼ teaspoon salt
¼ teaspoon pepper

Broth

2 ¼ cups boiling water
10 dried shiitake mushrooms
3 cups dashi broth see below
3 tablespoon white miso

Risotto

2 tablespoons olive oil
2 shallot minced
4 garlic cloves minced
1 ½ cup arborio
⅔ cup sake

Garnish

Parsley chopped
Parmesan cheese grated

Instructions

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.

Notes

Dashi broth ratio. To create a quick dashi broth, use 1 tablespoon of dashi broth powder and mix with 3 cups of water until dissolved.
See the "Expert Tips" section above for more guidance.

Nutrition