Enjoy an extra oomph and depth of flavours with this Black Garlic Miso Mushroom Risotto recipe, featuring umami sensations to the palate and easy to make as well!
Togarashi Japanese Chilli Pepper optional, to taste & for garnish
Instructions
Rehydrate the dried shiitake mushrooms by soaking them with ¼ cup of water for 30 minutes until softened. Reserve the mushroom water.
Heat cooking oil in a large pot over medium heat. Saute chopped onions and red chilli flakes (if using) for 5-10 minutes until softened. Season with salt.
Add Arborio Rice. Saute for 2 minutes until toasted.
Stir in the reserved mushroom water. Cook for a minute until the liquid is absorbed.
Add in a quarter of the chicken/vegetable broth. Stir occasionally until the liquid's absorbed. Repeat for the remaining broth until creamy and the rice has an al dente texture.
In a separate pan, melt butter over medium heat.
Add black garlic cloves into the pan and smash them until blended with the butter.
Add the shiitake mushrooms. Saute for 2 minutes and then add the chestnut mushroom. Cook for 5 minutes until the mushrooms are softened.
Stir in miso paste and season with a pinch of Japanese chilli pepper if using. Saute for 2 minutes.
Add in the double cream and stir to combine.
Transfer the mushroom mixture into the risotto base, add in Mozarella cheese and mix to combine.
Garnish with chives and more Japanese chilli pepper if using. Serve warm.
Notes
There is no need to wash the Arborio Rice before cooking. Unlike other regular varieties of rice, Arborio Rice does NOT require washing beforehand.
Black garlic is an aged version of regular garlic. However, the two are NOT to be used interchangeably as their flavour profiles are significantly different.
When making the risotto, stirring is required only to prevent the rice from sticking to the bottom of the pot. No need to stir constantly throughout the entire process.