Looking for a comforting risotto recipe with a unique twist? This Miso, Chicken and Shiitake Risotto combines the creamy richness of Italian risotto with the savoury umami flavours of Japanese cuisine. The base of this risotto is a fragrant white miso and shiitake mushroom stock, which gives the dish a deep, earthy flavour. Tender chicken thighs, garlic, ginger, and shiitake mushrooms create a hearty base, while a finishing touch of furikake and parmesan takes it to the next level.
Why You’ll Love This Miso, Chicken and Shiitake Risotto
- ✅ Comforting and flavourful – The creamy risotto contrasts beautifully with the salty-sweet umami of miso and shiitake mushrooms.
- ✅ Easy to make – Risotto may seem fancy, but it’s all about patience and simple technique.
- ✅ Unique fusion of flavours – A beautiful blend of Italian and Japanese influences.
- ✅ Versatile – You can adjust the ingredients to suit your taste or dietary preferences.
Ingredients You’ll Need
This recipe features a few key Japanese pantry staples that elevate the risotto to a new level:
Stock:
- 🥢 Dried Shiitake Mushrooms – Packed with umami and a deep earthy flavour.
- 🥢 White Miso – Mild and slightly sweet, it forms the backbone of the stock.
Risotto:
- 🍗 Chicken Thigh – Juicy and tender, perfect for soaking up flavour.
- 🧄 Garlic – Adds depth and savoury richness.
- 🧅 Shallots (Scallions) – Adds a mild onion-like sweetness.
- 🫚 Ginger – Adds warmth and aromatic depth.
- 🍚 Arborio Rice – The classic risotto rice that creates a creamy texture.
- 🍶 Mirin and Soy Sauce – Optional but enhance the overall savoury-sweet balance.
To Finish:
- 🍙 Furikake – A Japanese seasoning blend that adds crunch and umami.
- 🌿 Extra Shallots – For a fresh burst of flavour.
- 🧀 Parmesan – Adds a creamy, salty finish that enhances the umami from the miso and mushrooms.
Tips for the Perfect Miso, Chicken and Shiitake Risotto
✔️ Use warm stock – Cold stock will slow down the cooking process and affect the texture of the rice.
✔️ Stir frequently – This helps release the starch from the rice, giving the risotto its signature creaminess.
✔️ Don’t overcook the rice – You want it to be creamy but not soggy.
✔️ Balance the flavours – If the miso is too salty, add a splash of mirin to balance it out.
What to Serve with Miso, Chicken and Shiitake Risotto
This risotto is hearty enough to stand on its own, but you could also serve it with:
🍶 Steamed edamame – For a light, protein-rich side.
🥬 Blanched spinach with sesame dressing – To balance the richness of the risotto.
🍵 Green tea – A refreshing, palate-cleansing drink.
FAQs
Can I use fresh shiitake mushrooms instead of dried?
Yes! However, dried shiitake mushrooms have a more concentrated umami flavour. If using fresh, sauté them before adding to the risotto for better depth of flavour.
Can I make this risotto vegetarian?
Absolutely! Skip the chicken and add extra mushrooms or even tofu for a plant-based option.
How do I store leftovers?
Store any leftover risotto in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen the texture.
What is furikake and where do I buy it?
Furikake is a Japanese seasoning blend typically made from a mix of dried seaweed (nori), sesame seeds, salt, sugar, and sometimes bonito flakes or dried egg. It adds a savoury, slightly salty crunch and a hit of umami to dishes like rice, noodles, and even eggs. You can find furikake at most Asian grocery stores, specialty food shops, or online.
Why This Recipe Works
This Miso, Chicken and Shiitake Risotto is the perfect example of how you can combine flavours from different cuisines to create something new and exciting. The creamy, rich texture of the risotto contrasts beautifully with the salty-sweet umami of the miso and shiitake mushrooms. The addition of garlic, ginger, parmesan, and furikake adds layers of flavour that make each bite complex and satisfying.
Tried this recipe?
Let me know how it turned out in the comments below — and don’t forget to tag me on social media with your creations! #ThreeFriendsCook
Looking for a more traditional risotto recipe? Try our delicious Seafood Risotto .
Miso, Chicken and Shiitake Risotto
Equipment
- 1 pot for the stock
- 1 pan for the risotto
Ingredients
Stock:
- 5 dried shiitake mushrooms
- 4 cups 1 litre water
- 2 tablespoons white miso
Risotto:
- 2 tablespoons vegetable oil
- 300 g chicken thigh boneless, skinless, cut into bite-sized pieces
- 2 shallots scallions, finely sliced (white and green parts separated)
- 1 tablespoon grated ginger
- 2 cloves garlic finely minced
- 1 cup arborio rice
- 2 tablespoons mirin optional
- 1 tablespoon soy sauce optional
- 1 teaspoon sesame oil optional, for finishing
- 2 tablespoons of parmesan cheese
To Finish:
- Furikake seasoning to taste
- Extra sliced green parts of shallots
Instructions
Prepare the Stock
- Place the dried shiitake mushrooms and water in a saucepan.
- Simmer for 10 minutes until the mushrooms soften.
- Remove the mushrooms, slice them thinly, and set aside.
- Stir the white miso into the stock until dissolved. Keep warm.
Cook the Chicken
- Heat oil in a large pan over medium heat.
- Add the chicken thigh pieces and cook until golden brown and cooked through (5–6 minutes).
- Remove from the pan and set aside.
Make the Risotto
- In the same pan, add more oil and sauté the white parts of the shallots, garlic, and ginger for 1–2 minutes until fragrant.
- Stir in the arborio rice and toast for 1–2 minutes until the edges become translucent.
- Deglaze with mirin (if using) and cook until absorbed.
- Start adding the miso stock, one ladleful at a time, stirring until absorbed before adding more.
- After about 10 minutes, stir in the sliced mushrooms and cooked chicken.
- Continue adding stock and stirring until the rice is creamy and tender (about 18–20 minutes).
Season and Finish
- Stir in soy sauce (if using) and a drizzle of sesame oil (if using).
- Adjust seasoning to taste.
- Just before serving, stir in 2–3 tablespoons of finely grated parmesan until melted and creamy.
Serve
- Spoon into bowls and top with the green parts of the shallots and a generous sprinkle of furikake.
- Serve immediately.