Authors: lisa' s kitchen feed
Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make.
Oysters are a wonderfully fragrant and flavorful mushroom to use in this kind of risotto, but shiitakes or any other full-flavored mushrooms will make a lovely dish as well — even white mushrooms will make a pleasing risotto. Similarly, white or shiro miso lends this risotto a light golden color and just a delicate hint of sweetness, but other more pungent misos can be used to good effect, although you may wish to reduce the amount slightly if using a red or hatcho miso.
|Miso Mushroom Risotto
|Recipe by Lisa Turner
Cuisine: Asian / Italian
Published on March 29, 2013
Simple, delicious and vegan-friendly Asian-style oyster mushroom risotto cooked in an earthy miso and vegetable stock
- 4 cups vegetable stock
- 3 tablespoons white (shiro) miso paste
- 2 tablespoons sesame oil
- 2 cups oyster or shitake mushrooms, sliced
- 1 clove garlic, minced or crushed
- 1 bunch green onions, green and white parts, sliced
- 1 cup dry unwashed arborio or other risotto rice
- 1/2 teaspoon cayenne
- 1 tablespoon rice vinegar
- sea salt to taste (optional)
- 1 tablespoon toasted sesame seeds (optional)
Makes 4 servings
Heat the vegetable stock in a saucepan to a gentle simmer and stir in the miso paste until dissolved. Reduce the heat to low and keep on a gentle simmer.
Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the mushrooms, garlic and the white parts of the green onions and sauté for 5 minutes. Add the rice and stir to coat the grains.
Add a 1/2 cup of the miso vegetable stock and the rice vinegar, and bring to a boil. Cook, stirring constantly, for 3 to 4 minutes or until the liquid is absorbed. Continue to add the miso vegetable stock 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup. Repeat this process until the stock is used and the rice is cooked but still slightly chewy. The risotto should be creamy.
Season with salt if desired (the miso is quite salty itself) and remove from heat. Serve hot or warm garnished with the green parts of the green onions and a scattering of toasted sesame seeds if desired.
Other risottos from my kitchen you may enjoy:
Spicy Azuki Bean Risotto
Baked Mushroom Risotto
Lemon Risotto with Leeks and Mushrooms
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