Miso Risotto

History & Background

A contemporary risotto, fusion of Lombard tradition and Japanese cuisine. Spread in Italian fine-dining since the 2010s.

Ingredients for 4

• 320g Carnaroli rice
• 3 tablespoons white (shiro) miso
• 1 shallot
• ½ glass sake or dry white wine
• 1L vegetable broth or dashi
• 50g cold butter
• Zest of yuzu or lemon
• 50g Grana Padano
• Toasted sesame seeds
• 1 spring onion
• Extra virgin olive oil
• Pepper

Method

1. Sweat shallot in oil.
2. Toast rice and deglaze with sake.
3. Add hot broth (or dashi) for 14 min.
4. Dissolve miso in a ladle of warm broth (not boiling).
5. 2 min from end fold in the miso.
6. Manteca off heat with cold butter, Grana and lemon zest.
7. Garnish with sesame and sliced spring onion.
8. No salt: miso is already savoury.

Wine pairing

Alto Adige Riesling or junmai daiginjo sake.

Common mistakes

• Dissolving miso over high heat.
• Adding salt.
• Using dark (aka) miso (too intense).