Umami Vegan Risotto

Suitable for vegans and vegetarians. Serves 2.

I have very mixed feelings about risotto. One one hand it is a delicious, amazingly versatile dish. But on the other had, whenever I eat out with the intention of avoiding meat, it seems although risotto is the only option on the menu. As much as I love it, there are only so many times I can have a big creamy bowl of the universal "vegetarian option".

So with this recipe, I wanted to make something different from the classic restaurant risotto but also keep the core elements of what makes it delicious. I also wanted to use miso in the vegetable stock to compliment the umami flavours of the mushrooms. I tried a few different versions of this and what I settled on is, I believe, an absolutely incredible vegan risotto.

If you have never made risotto before, don't be intimidated. It is actually very simple and does not take too much time, but requires constant supervision. The aim of the game is to slowly add stock to a pot of rice as you stir it constantly. Add a ladle full of stock, stir until the rice has absorbed enough liquid so that there are no more pools or puddles, and repeat until the rice is tender. The rice will slowly absorb the liquid and release starch, thickening the mixture and creating an amazing texture.

Ingredients:

• 1 cup arborio rice, 
• 2 cups vegetable stock, 
• 3 cups water, 
• 1.5 tbsp miso paste, 
• 5g kombu, 
• 1 white onion, thinly sliced, 
• 5 cloves of garlic, minced, 
• 4-5 chestnut mushrooms, 
• 0.5 cup white wine, 
• 1 tsp tamari or soy sauce, 
• 1 tbsp dried oregano, 
• 1 tbsp fresh thyme leaves (or 1 tsp dried), 
• 0.5 tsp dried sage, 
• 0.5 tsp chilli flakes, 
• 0.25 cup chopped fresh parsley, 
• 1 large king oyster mushroom, 
• 3-4 stalks of black kale, stems and tough centre stalks removed, 
• a handful of baby shiitake mushrooms for garnish.

Method:

• First, to prepare the stock, place a large pot over medium heat. Add vegetable stock, water, and kombu. Bring to a boil and reduce heat. Let simmer for 20 minutes. Add miso and mix thoroughly until the miso has dissolved. Remove the kombu. Cover and leave gently simmering over low heat.
• Place another large pot over medium high heat. Add 2 tbsp of olive oil.
• Add the onion and cook for 3-4 minutes or until soft. Add the garlic and chestnut mushrooms and cook down for another 3-4 minutes. 
• Add the white wine and tamari or soy sauce and mix. Add the oregano, thyme, sage, and chilli flakes and mix to combine.
• Add the rice along with 1 ladle full of the stock. Mix thoroughly.
• Continue stirring the rice mixture for 4-5 minutes or until there are no more remaining puddles or pools of liquid before adding another ladle full of stock.
• Repeat this process for 35 to 40 minutes or until the rice is soft and the mixture forms a thick, cohesive mass.
• Add the parsley and season to taste with salt and pepper. Remove from heat and cover. Set to one side.
• Cut the king oyster mushroom in half lengthways and, using a small paring knife, score the flesh side of the mushroom in a crosshatch pattern.
• Place a pan over high heat with 2 tbsp of oil. Once the pan is very hot, place the mushrooms flesh side down onto the pan. Sear for 5 minutes or until a dark brown crust has formed. Flip the mushrooms and cover the pan and let cook for another 2 minutes.
• Remove the mushrooms from the pan. Add the kale and the baby shiitake mushrooms and sautee for 3-4 minutes or until soft.
• Serve the risotto with a few pieces of kale and half a king oyster mushroom on top. Dot some of the baby shiitake mushrooms around for garnish. Serve while hot.