Can risotto be made ahead?

Yes - kinda. If you’d like to get a head start, cook it until the rice is about three-quarters of the way done. Then let it cool and store it in the fridge (for up to 1 day), storing the remaining miso broth separately. Then when you’re ready to serve, reheat the rice and broth separately, and continue incorporating the hot liquid until the rice is fully cooked.

Can I use other mushrooms?

I’ve found that shiitake mushrooms produce the savoriest vegan risotto. If you can’t find them, oyster mushrooms are a good substitute. Basic cremini mushrooms will also work, but they have a much milder flavor.

Can I make risotto without wine?

If you don’t drink alcohol and won’t have use for the rest of the bottle, substitute with a tablespoon of white wine or apple cider vinegar, adding it in step 6 (along with your first ladle of broth).

Creamy Miso Risotto with Shiitake Mushrooms

Description

My secret to the perfect vegan mushroom risotto? Cooking the rice in miso broth instead of store-bought vegetable broth.

Ingredients

Scale

For the Shiitake “Bacon” (Optional)

6 ounces shiitake mushrooms, stemmed and thinly sliced* (see note below)
1 to 2 tablespoons extra virgin olive oil
1/4 teaspoon fine sea salt

For the Risotto

6 cups water
2 tablespoons white miso
3/4 teaspoon fine sea salt, divided
3 tablespoons olive oil
1 small yellow onion, finely diced (about 1 1/2 cups)
6 ounces shiitake mushrooms, stemmed and sliced
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine (like chardonnay, pinot grigio, or sauvignon blanc)*
3 tablespoons nutritional yeast
1/2 teaspoon freshly ground black pepper

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Instructions

To make the “bacon”, preheat the oven to 375°F. Place the mushrooms on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to coat and arrange in a single layer. Roast until they take on a deep brown color and bacon-y smell, stirring once about halfway through, 25 to 30 minutes total. Remove from the oven; the bacon will crisp as it cools.
Meanwhile, start the risotto. Bring 6 cups water to a boil in a medium pot. Then add the miso and 1/2 teaspoon salt, and whisk to incorporate. Keep the liquid at a bare simmer the entire time you’re cooking the risotto.
While the water comes to a boil, heat the oil in a large non-stick high-sided saucepan or Dutch oven over medium-low heat. Add the onions, mushrooms, and the remaining 1/4 teaspoon salt. Cook, stirring frequently, until the onions are translucent and the mushrooms are soft, 8 to 10 minutes.
Add the rice to the vegetables and stir to coat in oil. Cook, stirring occasionally, until the edges of the rice have turned translucent but the center is still opaque, about 2 minutes.
Raise the heat to medium. Add the wine and cook, stirring frequently, until the wine is completely reduced and the pan is almost dry, 1 to 2 minutes.
Start incorporating the miso broth: stir 2 ladles of the broth into the rice. Cook, stirring often, until the broth is almost absorbed, about 3 minutes. Continue to stir in more broth, one ladle at a time, stirring about once every minute. Wait until the liquid is almost completely absorbed before adding more. The rice should be simmering gently the entire time.
Continue adding broth until the rice is thick, creamy, and cooked through; it should take around 35 minutes. Add the nutritional yeast and pepper with the final ladle of broth. Taste and season with more salt, if needed.
Serve risotto immediately, sprinkled with the “bacon” (if using).

Notes

Do not wash the mushrooms under the tap; wipe them with a damp paper towel instead. Washing will make them absorb water and they won’t get crispy.
If you don’t drink alcohol and won’t have use for the rest of the bottle, substitute with a tablespoon of white wine or apple cider vinegar, adding it in step 6 (along with your first ladle of broth).

Nutrition

Serving Size: 1/6 of the recipe
Calories: 290
Sodium: 420 mg
Fat: 9.8 g
Carbohydrates: 47 g
Fiber: 2 g
Protein: 5 g