Asian Miso Risotto with Avocado

I hate making risotto; it’s a pain in the ass. I know there is probably some secret to it, but for me, it always involves an hour at least standing in front of a stove, stirring rice. Its just boring and my inpatient nature wants to pull it from the burner before its completely done.

To cut out all the fuss, I often make a microwave risotto by reheating pre-made rice with vinegar and miso then mixing in a fresh avocado to create a creamy vegan sauce. Its been a while since I tried to make risotto the proper way, so I decided to try the authentic technique with these Asian ingredients to see if all the hassle is worth the fuss and to test if it can hold up to my quick microwave method. Here is the recipe I made for the taste off.

Miso Risotto with Mushrooms and Avocado

  • 1/4 c. olive oil
  • 1 small red onion, chopped
  • 1-2 c. mushrooms
  • 1/2 tsp powdered mustard
  • 1/2 tsp coriander
  • 2 c. short grained sushi rice
  • 1/4 c. white wine
  • 4-6 c. vegetable stock
  • 1/2 – 1 c. rice vinegar
  • 1-2 Tbs miso paste
  • 1 large ripe avocado

In a large sauce pan, saute onions in olive oil until translucent.

Add spices and mushrooms, and saute until mushrooms are soft but not totally cooked (5 minutes or so).

Separate mushrooms out and set aside.

Add rice to onions and saute until rice becomes partially translucent (7 minutes or so). Keep stirring rice while it sautes. While sauteing, microwave wine for 30 seconds to heat.

After 7 minutes or so, and rice is partially translucent, reduce heat to low and add heated wine. The wine is heated so it doesn’t shock the rice (or so I am told). Allow to cook until the wine is completely evaporated while stirring rice to keep it from burning to the bottom of the pot.

Add a cup of stock to the rice, and stir allowing it to cook into rice. Continue to add a cup of stock to the mixture as the liquid cooks into the rice. After the third cup of stock, add 1/2 c. rice vinegar along with 1 Tbs of miso and stir in.

When rice is feeling soft, taste to see if the rice is completely cooked. If not, add more stock and for gods sake, keep stirring. Once rice tastes nice and soft, add avocado and stir until fully mixed. You can now rest your aching arm. Season to taste and serve. Finally.

I served the risotto with roasted eggplant discs. Small sheets of nori made wonderful wrappers.

This dish was so wonderfully creamy and smooth, it leaves my microwave “risotto” far in its wake. The constant stirring weaves the flavors together while the rice slowly cooks. While absolutely irritating, it is worth the time. But only when you have the time. Otherwise, you can just heat up a bowl of pre-made rice, with vinegar, miso and soy, stir in an avocado until creamy and eat within 5 minutes. I just had some and it was OK.

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