Name: Italian-Japanese Miso Mushroom Risotto Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1½ cups (300 g) Carnaroli or Arborio rice; 400–500 g mixed mushrooms (cremini, shiitake, oyster, king oyster), sliced; 1 medium onion or 2 shallots, very finely diced; 3–4 garlic cloves, minced; 2½–3 tablespoons white (shiro) miso paste; ¾ cup (180 ml) sake (or dry white wine); 5–6 cups (1.2–1.4 L) hot vegetable or chicken broth; 3 tablespoons olive oil (divided); 3 tablespoons butter (divided); ⅔ cup (60–70 g) freshly grated Parmigiano-Reggiano; 1 teaspoon soy sauce (optional, for extra depth); Fresh thyme or parsley, chopped (for garnish); Salt & freshly ground black pepper to taste

This Italian-Japanese Miso Mushroom Risotto beautifully marries creamy Italian risotto technique with the deep umami of Japanese white miso. Earthy mushrooms, a touch of sake (or white wine), and a final pat of butter create an elegant, savory fusion dish that feels both comforting and sophisticated.

Why You’ll Love This Recipe

You’ll fall in love with this Miso Mushroom Risotto because it delivers the best of both worlds: the luxurious, velvety texture and soul-warming satisfaction of classic Italian risotto combined with the rich, savory depth that only miso can provide.

The mushrooms become meaty and intensely flavorful after soaking up the miso-infused broth, while the subtle sweetness from sake (or wine) and the final glossy finish from butter and parmesan create layers of flavor that feel elegant yet comforting.

It’s surprisingly easy for such an impressive result, uses mostly pantry staples plus fresh mushrooms, and feels like restaurant-quality dining without ever leaving home. Perfect for date nights, dinner parties, or simply treating yourself to something a little special.

Yield: 4 servings

Italian-Japanese Miso Mushroom Risotto Recipe

Creamy miso-infused mushroom risotto fusing Italian technique with Japanese umami – rich, elegant, and deeply comforting.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

1½ cups (300 g) Carnaroli or Arborio rice
400–500 g mixed mushrooms (cremini, shiitake, oyster, king oyster), sliced
1 medium onion or 2 shallots, very finely diced
3–4 garlic cloves, minced
2½–3 tablespoons white (shiro) miso paste
¾ cup (180 ml) sake (or dry white wine)
5–6 cups (1.2–1.4 L) hot vegetable or chicken broth
3 tablespoons olive oil (divided)
3 tablespoons butter (divided)
⅔ cup (60–70 g) freshly grated Parmigiano-Reggiano
1 teaspoon soy sauce (optional, for extra depth)
Fresh thyme or parsley, chopped (for garnish)
Salt & freshly ground black pepper to taste

Instructions

Prep everything first – Slice mushrooms, finely dice onion/shallots, mince garlic, grate cheese, warm your broth in a separate pot (keep it at a gentle simmer), and dissolve miso in a small bowl with ½ cup hot broth – set aside.
Brown the mushrooms beautifully – Heat 2 tablespoons olive oil + 1 tablespoon butter in a wide, heavy pot over medium-high heat. Add mushrooms in a single layer (work in batches if needed), season lightly with salt, and cook 5–7 minutes until golden brown and tender. Remove and set aside.
Start the soffritto – In the same pot, add remaining 1 tablespoon olive oil. Lower heat to medium, add onion/shallots + a pinch of salt. Cook gently 5–6 minutes until soft and translucent (no browning).
Add garlic & toast the rice – Stir in garlic for 30 seconds until fragrant. Add rice and stir 2 full minutes until grains look slightly translucent around the edges and smell lightly nutty.
Deglaze with sake – Pour in sake (or wine), stirring constantly until almost completely absorbed – about 2 minutes. The aroma at this stage is incredible!
Begin the creamy magic – Add one ladle of hot broth. Stir gently but frequently until mostly absorbed. Continue adding broth one ladle at a time, stirring regularly, for 16–20 minutes total.
Introduce the miso – When rice is almost al dente (tender with a tiny firm center), stir in the miso-broth mixture + soy sauce (if using). Cook 2–3 more minutes.
Return the mushrooms – Add back almost all the golden mushrooms (save a few pretty ones for topping). Taste and adjust salt/pepper – remember miso and parmesan add saltiness.
Finish with mantecatura – Remove pot from heat. Stir in remaining 2 tablespoons cold butter and all the parmesan vigorously until glossy and ultra-creamy (this is the magic moment!).
Rest & serve – Let risotto rest 3–4 minutes off heat. Spoon into warm bowls, top with reserved mushrooms, a sprinkle of fresh herbs, extra black pepper, and a little more parmesan if desired. Enjoy immediately while it’s hot and creamy!

Notes

The risotto should be loose and wave-like (“all’onda”) when plated – not stiff or dry.
If it thickens too much while resting, loosen with a tiny splash of hot broth.
White miso brands vary in saltiness – start with 2½ tbsp and add more at the end if needed.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 539Total Fat 31gSaturated Fat 13gUnsaturated Fat 18gCholesterol 58mgSodium 884mgCarbohydrates 37gFiber 0gSugar 1gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Warm your broth and keep it simmering gently the entire time – cold broth shocks the rice and ruins creaminess.
Stir frequently but not constantly – gentle, regular stirring releases just enough starch for the perfect texture.
Taste the risotto before adding more miso – white miso is salty and very flavorful; it’s easy to overdo.
Sauté mushrooms in batches if your pan is small – overcrowding makes them steam instead of brown.
Finish with a “mantecatura” (extra butter + cheese off heat) for that signature glossy, restaurant-style finish.
Use short-grain Italian rice (Arborio, Carnaroli or Vialone Nano) – other rices won’t give the creamy result.

Ingredients Notes

Risotto rice – Carnaroli is the gold standard for creaminess and hold, but Arborio works beautifully and is easier to find.
White miso – Use mild/shiro miso (not red or dark miso) for subtle sweetness and umami without overpowering the dish.
Mushrooms – A mix of cremini, shiitake, oyster, and king oyster gives the best texture and flavor contrast.
Sake – Adds authentic Japanese depth and subtle sweetness; dry white wine is an excellent substitute.
Parmesan – Real Parmigiano-Reggiano brings nutty richness; pre-grated cheese contains anti-caking agents and won’t melt as smoothly.
Butter – Finishing with cold butter creates that glossy, luxurious mouthfeel classic to great risotto.

Variations and Substitutions

Vegan version → Use vegetable broth, skip parmesan, finish with a spoonful of vegan butter or good olive oil + nutritional yeast for cheesy flavor.
No sake? → Dry white wine, dry vermouth, or even a splash of dry sherry + extra broth works well.
Mushroom variety → Use only cremini/button mushrooms if that’s what you have – still delicious. Add rehydrated dried porcini for deeper flavor.
Gluten-free → Naturally gluten-free as long as your miso and broth are certified gluten-free (some miso contains barley).
Extra luxurious → Stir in a little mascarpone or cream cheese at the end for even silkier texture.
Lighter version → Reduce butter by half and use a touch more olive oil for sautéing.

Storage Options

Best enjoyed fresh. Leftovers keep well in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stove with a splash of broth or water, stirring frequently until creamy again. Freezing is not recommended as the texture becomes mushy and grainy after thawing.