Miso Mushroom Risotto

Name: Miso Mushroom Risotto
Ingredients: 1 cup RiceSelect Arborio Rice; 2 tbsp extra virgin olive oil (divided); 1 tbsp butter; 10 oz fresh mixed mushrooms (oyster, shiitake, etc.); 2 tbsp miso paste; 2 small shallots (finely chopped); 2 cloves garlic (finely minced); 3 cups broth (plus more if needed); 0.25 cup white wine; parmesan cheese; parsley

A comforting dish made up of mushrooms, miso, and Arborio rice cooked in a rich sauce.

Ingredients

Directions

1
In a dutch oven, add butter and 1 tbsp oil.
2
Add in mushrooms and let it cook for 2 minutes.
3
Season with salt and pepper.
4
Stir and cook for another couple of minutes.
5
Remove mushrooms from dutch oven and set aside.
6
In the same dutch oven, add in 1 tbsp oil.
7
Add in shallots and garlic. Let cook for 1-2 minutes.
8
Add in Riceselect Arborio Rice. Stir.
9
Deglaze with white wine. Stir and let cook for a few minutes.
10
Add in a ladle of broth and stir.
11
Add in miso paste and stir.
12
Add in more broth and stir.
13
Repeat until risotto is thickened.
14
Once rice is al dente and tender, add in the mushrooms.
15
Grate parmesan cheese and season with salt. Stir well.
16
Garnish with parsley and pepper. Serve hot.

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