Miso, Chicken and Shiitake Risotto

Miso, Chicken and Shiitake Risotto

Creamy arborio rice cooked in a rich miso and shiitake stock with tender chicken, garlic, ginger, and shallots. Finished with parmesan and a sprinkle of furikake for a savoury, umami-packed twist on classic risotto.

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Course: Entree, Main Course

Cuisine: Fusion, Italian, Japanese

Keyword: Asian Risotto, Japanese Risotto, Miso Risotto

Prep Time: 10

Cook Time: 40

Servings: people

Calories: 471kcal

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.

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