Vegan Wild Mushroom & Miso Risotto



This was probably one of the tastiest risottos I have made. After my trip to @boroughmarket last week and having bought so many gorgeous mushrooms, I thought I had better put them to good use. I’ve given details of which mushrooms I used for this recipe but please use your favourites. Adding a touch of miso paste to the stock was revolutionary and something you must try. It added a lovely savoury Unami taste and added an incredible depth of flavour. Just to finish and make it more indulgent still, I drizzled a bit of my favourite white truffle oil from @belazu_ingredients making this a rather fabulous vegan treat.


Serves 4


INGREDIENTS


3 onions finely chopped⠀

4 cloves garlic crushed⠀

200g portobellini mushrooms finely chopped

80g mixed wild mushrooms - left whole or halved if they are large

300g arborio risotto rice⠀

1.6 litres hot stock⠀

2 teaspoons miso paste

Thyme to serve

Optional Truffle oil


METHOD


Heat 2 tablespoons olive oil in a large pan. Sauté in the onion and fry for 10 mins or until the onion is soft. Add the garlic and cook for 2 minutes. Stir in the finely chopped portobellini mushrooms and continue cooking, stirring, for about 5 mins. Now add the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.

Mix the miso paste into the hot stock until it is dissolved. Add the hot stock ladle at a time until the liquid is absorbed and the rice is cooked through. You may not need all of the stock. The texture now should be creamy, like rice pudding.

During the last few ladles of stock, fry the wild mushrooms in olive oil, salt and pepper on a high heat until golden. Sprinkle on top of the risotto with the thyme and a drizzle of truffle oil.


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