Shiitake Mushroom & Miso Risotto
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Shiitake Mushroom & Miso Risotto
Recipe By Michael Weldon
Ingredients
Mushroom Stock
2 ltr water
500 g shitake mushrooms
2 tbs miso paste
1 piece of kombu
2 tbs mirin
1 tbs rice wine vinegar
1 tbs white soy
Risotto
1 brown onion, diced
400 g shiitake mushrooms, sliced
2 garlic cloves
2 cups Coles arborio rice
1 cup white wine
2 tbs Coles butter
sea salt
extra virgin olive oil
black pepper
Garnish
8 small shiitake mushrooms
1 garlic clove, sliced thinly
1 tbs Coles butter
sea salt
2 spring onions, sliced thinly
2 nori sheets toasted
Method
Bring the stock ingredients to a boil then simmer for 45 minutes until all the flavours have combined.
Heat a large saucepan over a medium-high heat. Add a drizzle of olive oil and the onion, season with sea salt. Fry until soft, then add the garlic and mushrooms, fry until softened. Add in the rice and toast off in the oil.
Add the white wine and cook down until reduce to a syrup. Add in a couple of ladles of stock and stir into the rice, cook out until the rice soaks in the stock then add another couple of ladles of stock and repeat the stirring process. Keep doing this until the rice is hydrated and the risotto is rich and creamy.
Add in the butter to the risotto and stir through. Taste for seasoning and adjust to your liking.
Heat a small fry pan over a high heat, add in a drizzle of olive oil and add the mushrooms, fry until the mushrooms begin to caramelize. Add in the garlic and the butter, fry off until the garlic is cooked and the butter browns slightly. Remove from the heat and add in the spring onions, toss through the butter to slightly soften.
Serve the risotto topped with the extra mushrooms and spring onions. Crumble over some toasted nori to finish the dish off.
