miso mushroom risotto 🍄 the broth: -7 dried shiitake mushrooms -6oz dried porchini mushrooms -3 tbsp miso paste (you can use any) -4 cups hot water 1. soak mushrooms in 2 cups hot water for about 20-30 minutes until fully hydrated, then strain and remove mushrooms, then mix the miso into the broth. 2. add the rest of the hot water (2 cups) and place in a pot on the stove, bring to a low simmer. 3. chop mushrooms and set aside. the risotto: -1 tbsp oil -1 onion, diced -5 cloves garlic, minced -1 Tbsp red chili flakes -3/4 cup risotto rice -1/2 cup white wine, dry 1. add oil to pan and saute all your aromatics until fragrant, then add in the rice. 2 . stir to toast the rice evenly and get it coated in the oil, then add in the white wine to deglaze. 3. Use a ladel and add in 1 ladle of broth from the simmering pot at a time, stirring to help the rice absorb the broth. 4. continue this process until all of the broth has been absorbed by your rice topping: -7 stems of asparagus, chopped -rehydrated sliced mushrooms -1 tbsp butter -s/p 1. melt butter and add asparagus, season with s/p (salt and pepper) 2. add in the mushrooms and fry until your liking. 3. mix in the mushroom/asparagus mixture to your risotto, and top with your seared scallops.
