Mushroom Risotto with Plum-Miso Butter

A risotto once sat feeling fine, Till some plums crossed a very strange line. Miso joined in the plot, Made a mess in the pot — Now it's dinner. Don't ask me. Just dine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roughly dice 180 g ripe, pitted plums and stew in a small pot over medium heat, no added liquid, for 8–10 minutes until soft and breaking down. Remove from heat, stir in 22 ml red miso, and purée until smooth. Set aside.

Step 2

2. Roughly slice 450 g mixed mushrooms and sear in 67 ml olive oil over high heat until golden and crisp. Season with salt and set aside.

Step 3

3. In the same pot, sauté 1½ diced shallots over medium heat until translucent, then add 1½ chopped garlic cloves briefly. Add 480 g risotto rice and toast for 1–2 minutes until the grains look slightly translucent.

Step 4

4. Deglaze with 150 ml dry white wine, stirring until fully absorbed.

Step 5

5. Add 1500 ml hot vegetable stock one ladle at a time, stirring constantly and letting each ladle absorb before adding the next. After about 18–20 minutes, the rice should be creamy with a slight bite.

Step 6

6. Stir the plum-miso paste, 120 g cold cubed butter, and 75 g grated Parmesan into the risotto until creamy and well bound. Adjust final seasoning with 7.4 ml salt.

Step 7

7. Fold in or plate the seared mushrooms, garnish with 1½ pinches fresh chives or chervil, and serve immediately.