Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make.
Oysters are a wonderfully fragrant and flavorful mushroom to use in this kind of risotto, but shiitakes or any other full-flavored mushrooms will make a lovely dish as well — even white mushrooms will make a pleasing risotto. Similarly, white or "shiro" miso lends this risotto a light golden color and just a delicate hint of sweetness, but other more pungent misos can be used to good effect, although you may wish to reduce the amount slightly if using a red or hatcho miso.
|Miso Mushroom Risotto|
|Recipe by Lisa Turner|
Cuisine: Asian / Italian
Published on March 29, 2013
Simple, delicious and vegan-friendly Asian-style oyster mushroom risotto cooked in an earthy miso and vegetable stock
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