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Brown Rice and Mushroom Risotto with Miso and Scallions

Brown Rice and Mushroom Risotto with Miso and Scallions

By Rose HattabaughOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour 10 minutes
  • Rating

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.

Ingredients
  • 1

    cup short-grain brown rice

  • 2

    tablespoons neutral oil

  • 1

    bunch scallions, white parts minced, green parts thinly sliced, reserved separately

  • 8

    ounces cremini mushrooms, thinly sliced OR shiitake mushrooms (stemmed), thinly sliced OR a combination

  • Kosher salt and ground black pepper

  • 3

    tablespoons white miso

  • ¼

    cup sake OR dry white wine

Step 1

In a large saucepan over medium, toast the rice, stirring, until fragrant and nutty, about 2 minutes. Transfer to a small bowl; set aside. In the same saucepan over medium-high, heat the oil until shimmering. Add the scallion whites, mushrooms, ½ teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, until the mushrooms are soft and the moisture they release has mostly evaporated, 4 to 5 minutes.

Step 2

Add the miso and cook, stirring, until it starts to brown and stick to the bottom of the pan, about 2 minutes. Add the sake and cook, scraping up any browned bits, until slightly thickened, about 2 minutes. Stir in the rice, then add 3 cups water. Bring to a simmer over medium-high, then reduce to low, cover and cook, stirring occasionally and briskly, until the rice is creamy and the grains are tender but with a little chewiness, 50 to 55 minutes; if at any point, the rice looks dry, stir in ¼ to ½ cup water and continue to cook.

Step 3

Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens.

Step 4

Optional garnish: Toasted sesame oil OR toasted sesame seeds OR furikake OR shichimi togarashi