This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz
The seasons are changing and the air is getting crisp and cooler and everywhere you look there’s a pumpkin flavored item or gourd looking back at you. Boo! But this risotto recipe doesn’t need to be scary. It fully embraces that autumnal transitional trend, while nourishing your body with nutrient-dense maitake mushrooms. It’s the quintessential comfort food for the fall and winter seasons with complex flavors and a satisfying creamy texture. The miso paste and vinegar add the right amount of acidity to this otherwise rich dish, perfectly rounding out this recipe’s flavors. This is a very approachable risotto recipe that makes for an enjoyable cooking experience as long as you don’t rush it and enjoy each step along the way!
Pumpkin Maitake Mushroom Risotto
Makes 4 main entrée servings
- 2-4 tbsp. olive oil
- 1# R&R maitake mushrooms, chopped into small pieces
- 4 cups chicken or vegetable stock + 1 cup water
- 1 tbsp. white or red miso paste
- 1 cup pumpkin purée
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cup arborio rice, rinsed thoroughly
- 1/4 cup white wine vinegar
- 2 tbsp. butter
- 1/2 cup grated parmesan
- Chives, finely chopped, for garnishing
- Toasted pepita seeds, for garnishing
- Salt and pepper to taste
Steps
- Heat a large skillet over medium high heat. Add 2 tbsp. olive oil to the pan followed by your chopped maitake mushrooms. Toss to coat in the oil and cook anywhere from 12 to 16 minutes, until desired color is achieved (for a crispier mushroom, cook the mushrooms longer than you think). Stir throughout to ensure even browning. Once cooked, finish with a heavy pinch of salt and freshly cracked black pepper. Stir to evenly season then remove from the pan onto a plate or sheet pan and set aside.
- While the mushrooms are cooking, add your stock, water, miso paste, and pumpkin purée to a saucepan. Whisk to fully incorporate and keep over low heat through the remainder of the cooking process.
- When your mushrooms are done cooking, wipe the pan out with a paper towel and return to medium heat. Add another 1 to 2 tbsp. olive oil and add your shallots to the pan. Season with salt and cook for 3 minutes until translucent. Add your minced garlic and cook for an additional 2 minutes, stirring often to ensure the garlic does not burn. Add your arborio rice and toast in the aromatics and oil for an additional 2 to 4 minutes. Finish with more salt and pepper.
- Reduce heat to medium low and pour in your white wine vinegar and scrape up any browned bits in the pan with a wooden spoon.
- Begin adding your warm stock in 1/2 cup increments (this works well with a standard soup ladle). Stir constantly to ensure the stock is absorbing evenly and to encourage the starches in the rice to activate. Allow the stock to fully absorb before adding your next ladle. Continue doing this step until all of the stock has been used. This entire cooking process should end up taking 25 to 35 minutes. If your stock is getting absorbed too quickly, turn your heat down. This is a slow cooking process - try not to rush it! Test the rice after you’ve been adding stock for about 15 to 20 minutes to ensure it’s cooking evenly and not getting too mushy or too uncooked.
- After all of the stock has been absorbed, stir in your butter and grated parmesan on low. Stir back in your cooked maitake mushrooms and warm everything through. Taste and season with more salt and pepper. If your rice gets too thick after this step, you can thin it out with a little water or additional butter.
- Serve immediately and garnish with chopped chives and toasted pepita seeds. Any leftovers can be reheated on low with a touch of stock or water. Enjoy!
