Shiitake and porcini miso risotto

A creamy risotto with an added kick!

Hello dear readers,

Risotto can sound tedious to make, but it is so worth it and only requires a bit of attention at your stove for you to create a delightful dish rich in flavors.

In this recipe you can use whatever mushroom you have on hand. I personally used dried shiitake and dry porcini mushrooms (cèpes).

The miso will add this umami kick and creaminess needed in a dish that can seem bland at first.

I love to cook this recipe during the week when I need a warm comforting dish and don't necessarily have fresh produce to use.

This recipe serves 2 persons as a main dish and 4 as a side.

Ingredients:

- 2 tsp olive oil;

- 150 g (5,3 oz) arborio rice (risotto rice);

- 1 big onion or 2 small onions;

- 2-3 cloves of garlic;

- 1 handful of dry shiitake mushrooms;

- 2 handfuls of porcini mushrooms;

- 1-2 tbsp of miso paste (light brown);

- 1 cube of chicken bouillon (or vegetarian works as well for your dish to be vegetarian);

- 1 litre (33.81 us fl oz) water;

- 20 g (0.70 oz) butter;

- parsley (to decorate).

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1. Dice the onion(s) and mince the garlic cloves.

2. Rehydrate the shiitake and porcini mushrooms in two separate bowls of hot water (10 minutes at least).

3. Once rehydrated, slice the mushrooms and remove the stems. Keep the liquid they were rehydrated in (if needed, filter the liquid again).

4. In a pot, add the bouillon cube in boiling water. Mix well and keep it on medium heat.

5. Heat the olive oil in a wok on medium high heat and fry the onion(s) and then add the garlic cloves.

6. Add the arborio rice and fry for a few minutes until the rice looks translucent.

7. With a ladle, add bouillon in the wok and mix continuously. Let the rice absorb the liquid before adding more liquid, You can also add the shiitake and porcini reserved liquid, it will add flavor.

8. Add the mushrooms to the mixture, keep mixing and adding liquid until the rice is almost cooked (it should take about 20 to 30 minutes for your rice to be cooked).

9. Add the miso paste and butter, stir well. Add liquid if needed.

10. Decorate with parsley.

Enjoy !

Audrey