Brown Rice and Mushroom Risotto with Miso and Scallions

We’ve given Italian risotto Japanese flair in a few ways. We swapped out the traditional Arborio rice for short-grain brown rice, which we first toast to bring out its nutty taste. We also replaced the usual wine with sake, which lends subtly sweet, mellow flavor, and the Parmesan with white miso for umami and salty savoriness. Cooked with earthy mushrooms, this hearty dish makes a satisfying main course that happens to be vegan.