Meat-free Monday: Exotic mushroom risotto with miso

Featuring a mix of wild mushrooms, such as shiitake, enoki, and oyster, this dish is a feast for the senses. The addition of white miso, a Japanese fermented soybean paste, adds a rich umami flavour to the creamy risotto, making it a hearty and satisfying vegetarian dish that’s perfect for any occasion.

So, grab your apron and let’s get cooking!

Recipe compliments of Instant Pot.

Ingredients

• 60ml olive oil
• 45g butter
• ±800g mixed exotic mushrooms, sliced
• 1 large brown / white onion, finely diced
• 4 cloves garlic, grated
• 300g Arborio or Carnaroli rice
• 2 Tbsp soy sauce
• 2 Tbsp miso paste
• 175ml dry white wine, optional
• 1 litre hot stock (mushroom ideally or chicken / vegetable)
• 40g Parmesan cheese, finely grated, plus more for serving
• Fresh oregano, for serving

Method

1. Select Sauté on High and select Start.
2. Heat olive oil and butter in the inner pot until the butter is sizzling.
3. Add the sliced mushrooms and cook, stirring occasionally, until all the excess moisture has evaporated, and mushrooms are well browned. This takes some time; you can split them into two batches to speed things up. Season well.
4. Scoop out a large spoonful of browned mushrooms for serving.
5. Add the onion, garlic and cook until tender and aromatic. Season lightly.
6. Add the arborio rice and cook, stirring vigorously, until rice is lightly toasted and translucent around the edges. Add the soy sauce, miso paste, optional white wine and stir well.
7. If using the wine – cook well until the smell of the alcohol dissipates.
8. Pour in the hot stock and mix thoroughly, scraping the bottom of the inner pot to make sure you do not have any “caught” bits on the bottom.
9. Lock the lid into place. Set the quick release switch to Seal.
10. Select Pressure Cook at Low Pressure, and set the cook time to 4 minutes.
11. Once the pressure-cooking cycle is complete, flip the quick release switch to Vent.
12. Remove the lid and stir vigorously.
13. Scatter in the grated Parmesan cheese and stir well until completely combined and creamy. Taste to adjust seasoning. NB: Preheat the bowls you are planning on serving the risotto in. This step is crucial as it will help keep the risotto loose and creamy for as long as possible.
14. Scoop risotto into warm bowls and top with reserved browned mushrooms and some fresh oregano leaves.
15. Shower with extra Parmesan cheese for a little added luxury, serve straight away and enjoy!