Creamy Risotto Gets a Bold Japanese Twist

There is a special magic to a perfectly executed risotto. Each spoonful is a luxurious, creamy embrace—a testament to patience and the transformative power of simple ingredients. But what if you could elevate this Italian classic from simply delicious to truly unforgettable? What if a single, unexpected ingredient could unlock a new dimension of savory depth that Parmesan cheese alone cannot achieve?

Enter the secret: white miso paste. This humble Japanese fermented soybean paste is an umami powerhouse. When whisked into butter and folded into earthy, sautéed mushrooms, it creates a flavor foundation that is profoundly rich, complex, and deeply satisfying. This isn't just another mushroom risotto; it's a culinary revelation that seamlessly marries the comforting soul of Italian cooking with the refined umami of Japanese cuisine. Prepare to change the way you think about risotto forever.

The Ultimate Miso Mushroom Risotto

This recipe relies on the classic risotto technique of slowly adding warm broth to coax the starches out of the Arborio rice, which is essential for that signature creamy texture. The unique twist comes from folding in a rich miso-butter mushroom mixture at the end, which imparts an incredible depth of flavor.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 30-35 minutes

Ingredients

• 6 cups (about 1.5 liters) high-quality vegetable or chicken broth
• 2 tbsp olive oil
• 1 lb (450g) mixed mushrooms (like cremini, shiitake, and oyster), sliced
• 2 large shallots, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio or Carnaroli rice
• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 3 tbsp unsalted butter, softened and divided
• 1 ½ tbsp white miso paste
• ½ cup freshly grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper
• Fresh chives or parsley, finely chopped, for garnish
• Toasted sesame seeds, for garnish (optional)

Instructions

1. Warm the Broth: In a medium saucepan, bring the broth to a gentle simmer over low heat. Keeping the broth warm is crucial; adding cold liquid to the rice would shock it and hinder the cooking process.
2. Sauté the Mushrooms: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and become golden brown and slightly crispy, about 5-7 minutes. Season with a pinch of salt and pepper, then transfer the mushrooms to a separate bowl and set aside.
3. Start the Risotto Base: In the same pot, reduce the heat to medium. Add 1 tablespoon of the butter. Once melted, add the finely chopped shallots and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Toast the Rice: Add the Arborio rice to the pot. Stir constantly for about 1-2 minutes until the edges of the grains become translucent. This toasting step develops a nutty flavor and helps the grains absorb liquid evenly.
5. Deglaze with Wine: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it bubble and cook, stirring, until the wine is almost completely absorbed.
6. The Art of Adding Broth: Begin adding the warm broth to the rice, one ladleful (about ½ to ¾ cup) at a time. Stir frequently until the liquid is nearly absorbed before adding the next ladleful. Continue this meditative process for about 18-25 minutes. The constant stirring helps release the rice's starch, which is the key to a creamy consistency without using heavy cream.
7. Prepare the Miso Butter: While the risotto is cooking, in a small bowl, combine the remaining 2 tablespoons of softened butter with the white miso paste. Mash them together with a fork until you have a smooth, uniform paste.
8. Combine and Finish: When the risotto is al dente (cooked through but still with a slight bite in the center) and looks creamy, turn off the heat. Stir in the prepared miso-butter, the grated Parmesan cheese, and the cooked mushrooms (reserving a few for garnish). Stir vigorously for a minute to incorporate everything. The risotto should be fluid enough to slowly settle back on the plate, not form a stiff mound.
9. Serve Immediately: Ladle the risotto into warm bowls. Garnish with the remaining mushrooms, a sprinkle of fresh chives, more Parmesan, and a dash of toasted sesame seeds if desired. Risotto waits for no one, so enjoy it right away!