If you were to ask someone what is Chef Jade’s go-to dish when eating at an Italian restaurant, the answer definitely is Risotto. Below is my spin on one of my favorite dishes, so please enjoy this Vegan Miso Risotto and let me know your thoughts in the comment section.
- 4 tablespoons vegetable oil
- 1/2 large onion finely minced
- 3 medium cloves garlic, minced
- 1cup risotto rice, such as Arborio or Vialone Nano
- 3/4 cup dry sake
- 2 teaspoons soy sauce
- 1/4 cup white or yellow miso paste
- 4 cups homemade or store-bought low-sodium vegetable stock
- 1/2 teaspoon lemon juice
- Kosher Salt
- Black pepper
- Minced fresh chives, for serving
- Heat the vegetable oil, stirring and swirling pan until shimmering. Add shallot and garlic and cook, stirring, wait for 2-3 minutes, until translucent but not browned.
- Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned for 3-4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.)i
- Add sake and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated about 2 minutes. Add soy sauce and miso paste while stirring.
- Add stock and scrape any grains of rice or pieces of shallot or garlic from the sides of the pressure cooker so that they are fully submerged. As the rice cooks add more stock and stir occasionally until the rice is almost cooked.
- Add lemon juice, and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. Cook for a few minutes longer if risotto is too soupy, stirring, until it begins to thicken more; it should look like a smooth, creamy sauce.
- Season to taste with salt (if necessary), add pepper and chives while stirring, and serve immediately.
Inspired by Serious Eats
If you’re looking for a tasting paring to this dish, then try my Roasted Cauliflower recipe.