Miso Mushroom Risotto

Instructions

1. Step 1: Heat olive oil in a large pan over medium heat and add the chopped onion. Cook until the onion is translucent.
2. Step 2: Add the minced garlic and sliced mushrooms to the pan and sauté until the mushrooms are softened and lightly browned.
3. Step 3: Stir in the Arborio rice, ensuring each grain is well coated with oil, and cook for about 2 minutes until slightly toasted.
4. Step 4: Pour in the white wine and cook until it is mostly absorbed by the rice.
5. Step 5: In a separate pot, heat the vegetable broth and miso paste, stirring until the miso is dissolved and the broth is simmering.
6. Step 6: Add one ladleful of the miso broth to the rice and stir frequently until the liquid is mostly absorbed.
7. Step 7: Continue adding the broth, one ladleful at a time, allowing each to be absorbed before adding more, and stirring often.
8. Step 8: Once the rice is creamy and tender, stir in the Parmesan cheese and butter until melted and fully incorporated.
9. Step 9: Season the risotto with salt and pepper to taste, then remove from heat.
10. Step 10: Garnish with chopped fresh parsley before serving.