Mixed Mushroom and Miso Risotto

Put the stock in a saucepan and bring to the boil then whisk in the miso until dissolved. Cover to keep warm.

Cut half the Swiss browns into quarters and thickly slice the rest.

Heat both oils in a large sauté pan and when hot, add the Swiss browns and cook without turning for 3 minutes. Turn over then add the shiitakes and cook for another 2–3 minutes until just soft. Remove with a slotted spoon to a bowl and cover to keep warm. Don’t wash the pan.

Add the butter to the same pan along with the onion and garlic. Season then cover and cook until tender, stirring occasionally.

Add the rice and cook for two minutes then add the wine and let it bubble up and reduce down. Add the hot stock a ladle at a time, stirring and adding another ladle when it’s almost been absorbed. The risotto is cooked when al dente. Season to taste. 

To serve: Stir in the mascarpone and half each of the parsley and the mushrooms along with any juices in the bowl. Divide between warm serving bowls and top with the remaining mushrooms and parsley and the sesame seeds.

pantry note: Arborio rice is a fat, short-grain Italian rice that is high in starch, essential for a creamy risotto. It is available from supermarkets and specialty food stores. Vialone nano is similar, but better suited to a wetter risotto. It is available at specialty food stores and some supermarkets.