Mushroom and Miso Risotto
Make this creamy Italian classic from the comfort of your own home! This non-traditional version calls for nutritious miso instead of stock. The shiitake mushrooms give it a wonderful, delicate and unique flavour. Miso paste keeps well for a long time when refrigerated and makes a great base for quick meals such as soups!
2 heaping tbsp miso paste
4 cups water
2 tbsp vegetable oil
2 cloves garlic
2 cups shiitake mushrooms
PRANA unrefined Algarve sea salt
PRANA organic fair trade whole black pepper, ground
1 cup arborio rice
¼ cup white wine
⅓ cup PRANA organic raw European almonds
A few sprigs parsley
Mix the miso and water in a medium casserole and heat up, making sure it does not boil.
Chop the almonds coarsely and set aside.
Finely slice the shallots, garlic and mushrooms.
In a large non-stick pan, warm the vegetable oil. Add the shallots and garlic, and cook until golden. Add the mushrooms and cook for an additional 3 minutes. Season with salt and pepper.
Add the rice to the pan, mix well and pour in the wine.
While stirring, add the miso water one soup-ladle at a time until it has all been absorbed.
In the meantime, dry roast the nuts in a pan for about 1 minute. Stir them into the risotto at the very end.
Garnish each plate with freshly chopped parsley.