Miso and Mushroom Risotto with Leeks
Serves 4
Ingredients:
20g White Onion
9g Garlic
600g Mushrooms
20g Miso Paste
350g Risotto Rice
100g White Wine
900ml Chicken Stock
100ml Double Cream
90g Parmesan Cheese
300g Leek
70g Butter
30g Pistachios
20g Basil
Method:
In a large pot on a medium heat add some olive oil and sweat down the chopped onions until translucent.
Add in the chopped garlic and allow to gently cook until fragrant.
Finely chop all of the mushrooms, or pulse in a food processor until broken down. Add these into the pot with a splash more oil and season with salt and pepper.
Let the mushrooms cook until the liquid has almost evaporated before adding in the miso paste and stirring through.
Add in the risotto rice and stir, cooking for around two minutes before adding the white wine and allowing this to reduce.
Once the wine has been absorbed into the rice, add one ladle of hot chicken stock and stir through the rice until it has been absorbed. Repeat this process adding the stock one ladle at a time until it has all been absorbed. It should take around 18 minutes.
Add in the double cream to the risotto and stir through before tasting and seasoning with salt and pepper.
In another pan melt the butter on a medium heat and once it is foaming slightly, add in the chopped leeks. Season well with salt and pepper and leave to sweat down.
Once the rice is cooked but still has a slight bite, remove from the heat and add in the grated parmesan cheese. Season again with salt and pepper then leave covered off of the heat for five minutes before serving to allow the risotto to rest.
Serve the risotto while hot and top with the buttery leeks, chopped pistachios and fresh basil. Add a drizzle of olive oil before tucking in!