For ➍50 cl hot water
2 tbs miso paste or liquid miso
2 tbs olive oil
1 yellow or white onion, finely chopped*
240 g risotto rice
10 cl dry white wine
1 tbs butter
500 g mushrooms (oyster, shiitake, cremini) cleaned & torn or sliced
sea salt & shichimi togarashi (Japanese pepper mix)
2 tbs parsley, minced
Mix the hot water and miso in a saucepan, and keep liquid miso stock simmering over low heat.
Heat the olive oil in another saucepan. Add the onion and sauté for 5 m, covered, over medium heat.
Add the risotto rice, stirring until all of the rice is coated in the oil. Add the white wine and boil for 1 m.
Add the miso stock one ladleful at a time into the risotto and onion mixture, stirring occasionally for about 20 m or until all of the stock is fully absorbed. Or add the liquid, cover and look after 15 m whether the rice is soft enough.
In a separate sauté pan, melt the butter over medium-high heat and sauté the mushrooms until golden brown.** Season with salt and shichimi togarashi or pepper to taste.
Divide the risotto onto serving plates. Top with the sautéed mushrooms and garnish with parsley.
*Use a mix of white or yellow onions and scallions. Add the scallions just before the stock is added.
**Or heat the pan, dry cook the mushrooms until slightly brown, then add the butter. Cover for 5 m on medium heat. You might add a splash of wine and a taste of balsamico bianco and lots of shichimi togarashi. Check whether the mushrooms are done.
