From My Bowl

For the Risotto:
1 Warm the Broth: Add the miso paste and 1 cup of broth to a large pot; whisk well, until the miso has dissolved. Add the remaining broth, stir again, and warm over medium heat; once the broth begins to simmer, reduce the heat to low and keep the broth warm and at a slight simmer.
2 Sear the Mushrooms: Add the butter and 1 tablespoon of oil to a large sauté pan or heavy bottomed pot. Warm over medium heat; once the butter has melted and the oil starts to shimmer, add the mushrooms and give them a quick toss to evenly coat in oil. Sprinkle a pinch of salt and  black pepper (if desired) over the mushrooms. Cover the mushrooms with a heavy pot lid or smaller cast iron. Press the mushrooms for 5 minutes, then remove the pot and give them a good stir, doing your best to flip them. Cover again and sear for an additional 3 to 5 minutes, until the mushrooms are browned on both sides. Cook for an additional 1 to 2 minutes, until most of the liquid has evaporated from the pan.
3 Slice the Mushrooms: Remove the mushrooms from the pan and transfer to a cutting board. Cut half of the mushrooms into a small dice; keep the rest whole to use later in the recipe.
4 Aromatics: Warm the remaining 2 tablespoons of oil in the same pan. Add the shallot and sauté for 3 to 5 minutes, until the shallot is just golden. Add the garlic, thyme, nutritional yeast and rosemary (if using) to the pot and sauté for an additional 60 seconds.
5 Toast the Rice: Add the arborio rice to the pan and mix well, toasting for 2 to 3 minutes, until it becomes more translucent. Add the finely chopped mushrooms to the pan.
6 Deglaze: Deglaze the pan with the white pan, using a spatula to scrape any browned bits off the bottom of the pan. Let this simmer for 3 to 5 minutes, until most of the wine has evaporated.
7 Make the Risotto: Start by adding 3/4 cup (180 ml) of the warmed broth to the pan with the rice. Reduce the heat to medium-low and stir the mixture frequently, to ensure all grains of rice cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional 1/2 cup (120 ml) of warm broth. Repeat this process with the remaining broth.
8 Quality Check: Begin to taste the Risotto for doneness at around the 14 minute mark, though it may take 20 to 25 minutes to cook in total. The rice will be creamy but have a slightly al dente texture once finished.
9 Final Touches: Once the risotto has reached your desired consistency, add in the parmesan and stir well. Note that the parmesan may thicken the risotto slightly, so you may want to loosen it up with a little more broth. Finally, stir in the remaining reserved mushrooms.
10 Serve: Turn the heat off and let the risotto cool for a few minutes before serving warm. Divide the risotto between serving plates and top with extra Parmesan and a drizzle of oil, or as desired.
11 Storage: Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth.