Mushroom Rissoto

Umami Mushroom Risotto (Serves 2–3) Ingredients 1 tbsp olive oil 1 tbsp butter 1 onion, finely chopped 2–3 garlic cloves, finely chopped 250–300g mushrooms (mix of chestnut, shiitake, oyster or button), sliced 160–180g arborio or carnaroli rice 100ml white wine (optional but recommended) ~700ml hot vegetable or chicken stock (keep it warm) 1 tbsp miso paste (white or brown — optional but gives huge umami) 40g grated parmesan (plus extra to serve) Salt + black pepper Small knob of butter to finish Fresh parsley or thyme (optional) --- Method 1. Sauté the mushrooms 1. Heat the olive oil + 1 tbsp butter in a large pan. 2. Add the mushrooms with a pinch of salt. 3. Cook on medium-high heat until golden and they’ve released their moisture (6–8 minutes). 4. Remove half the mushrooms to reserve for topping; leave the rest in the pan. 2. Build the base 5. Add onion to the pan and cook gently for 5 minutes until soft. 6. Add garlic and cook 1 minute more. 3. Toast the rice 7. Stir in the dry rice and cook for 1 minute so it becomes slightly translucent. 8. Pour in the white wine and stir until absorbed. 4. Add stock gradually 9. Add a ladle of hot stock and stir gently until absorbed. 10. Repeat, one ladle at a time, stirring occasionally. 11. This takes 18–22 minutes; the rice should be creamy with a slight bite. 5. Boost the umami 12. Stir the miso paste into the final ladle of stock before adding — it melts beautifully. 13. Add to the risotto and stir through. 6. Finish 14. Turn off the heat. Add parmesan, a small knob of butter and plenty of black pepper. 15. Cover and rest for 2 minutes. 7. Serve 16. Spoon into bowls, top with the reserved golden mushrooms, extra parmesan and herbs if you like. --- Tips to make it exceptional Don’t rush the stock — slow additions = creamier risotto. Toast the rice properly — improves flavour. Use mixed mushrooms for depth. Rest at the end — this is what makes it silky.

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Step 1

1. Sauté the mushrooms

Step 2

1. Heat the olive oil + 1 tbsp butter in a large pan.

Step 3

2. Add the mushrooms with a pinch of salt.

Step 4

3. Cook on medium-high heat until golden and they’ve released their moisture (6–8 minutes).

Step 5

4. Remove half the mushrooms to reserve for topping; leave the rest in the pan.

Step 6

2. Build the base

Step 7

5. Add onion to the pan and cook gently for 5 minutes until soft.

Step 8

6. Add garlic and cook 1 minute more.

Step 9

3. Toast the rice

Step 10

7. Stir in the dry rice and cook for 1 minute so it becomes slightly translucent.

Step 11

8. Pour in the white wine and stir until absorbed.

Step 12

4. Add stock gradually

Step 13

9. Add a ladle of hot stock and stir gently until absorbed.

Step 14

10. Repeat, one ladle at a time, stirring occasionally.

Step 15

11. This takes 18–22 minutes; the rice should be creamy with a slight bite.

Step 16

5. Boost the umami

Step 17

12. Stir the miso paste into the final ladle of stock before adding — it melts beautifully.

Step 18

13. Add to the risotto and stir through.

Step 19

6. Finish

Step 20

14. Turn off the heat. Add parmesan, a small knob of butter and plenty of black pepper.

Step 21

15. Cover and rest for 2 minutes.

Step 22

7. Serve

Step 23

16. Spoon into bowls, top with the reserved golden mushrooms, extra parmesan and herbs if you like.

Step 24

---

Step 25

Tips to make it exceptional

Step 26

Don’t rush the stock — slow additions = creamier risotto.

Step 27

Toast the rice properly — improves flavour.

Step 28

Use mixed mushrooms for depth.

Step 29

Rest at the end — this is what makes it silky.