Narrow Gate Farm Magic Mushroom Risotto Recipe

Marinate mushrooms

In a bowl, whisk together white miso, mirin, soy sauce and sesame oil until smooth. Add the prepared mushrooms and toss to coat thoroughly. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Grill or sear mushrooms

Heat a grill pan or skillet over medium-high heat and add neutral oil. Remove mushrooms from marinade (reserve marinade). Sear mushrooms in a single layer until deeply browned and slightly charred, 3–5 minutes per side depending on thickness. Transfer to a plate and keep warm. If using an oven, roast at 425°F (220°C) on a rimmed sheet 12–15 minutes, turning once.

Cook baby carrots

Bring a small pot of salted water to a simmer. Add baby carrots and cook until just tender, about 6–8 minutes depending on size. Drain and toss with a pinch of salt and a little of the reserved mushroom marinade (about 1 tsp) for flavor. Keep warm.

Toast sesame

In a small dry skillet over medium heat, toast sesame seeds until fragrant and golden, about 2 minutes, stirring constantly to avoid burning. Remove from heat and set aside.

Prepare stock

Keep vegetable stock simmering gently in a saucepan beside your risotto pan so you can add it hot a ladle at a time.

Sauté aromatics

In a wide heavy-bottomed skillet or saucepan, melt 2 tbs butter with 1 tbs olive oil over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast rice

Add arborio rice to the aromatics and stir to coat the grains with fat. Cook, stirring constantly, until edges of the rice become translucent and the center remains opaque, about 2 minutes.

Deglaze with wine

Pour in the white wine and stir until it is mostly absorbed by the rice.

Cook risotto

Begin adding the hot vegetable stock one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue for 18–22 minutes, tasting after 15 minutes. The rice should be tender with a slight bite (al dente) and the mixture creamy. Adjust salt and pepper to taste (start with the listed amounts and add more if needed).

Finish risotto

When the rice is at the desired texture, remove from heat and stir in 1 tbs butter, the grated Parmesan (or vegan cheese) if using, fresh lemon juice, and half of the sliced scallions. Fold in about two-thirds of the grilled mushrooms (reserve some for garnish) and gently combine. If risotto is too thick, add up to 1/4 cup hot stock to loosen to a creamy consistency.

Divide risotto among warm plates or bowls. Top each portion with remaining grilled mushrooms, arranged on top, and a few cooked baby carrots per serving. Scatter watercress and remaining raw scallion slices over each plate for freshness.

Finish with toasted sesame seeds, an extra grind of black pepper, and an optional drizzle of sesame oil or olive oil. Serve immediately.