Creamy Rice with Oyster Mushrooms, Roasted Leek and Mild Miso Butter

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a tray, coat them with 1 tablespoon olive oil, add a pinch of salt and pepper, and roast for 15 minutes until tender and browned at the edges. Let them cool slightly and cut into 2 cm / 3/4 inch pieces.

2. 2

   Meanwhile, mix 20 g butter with the white miso until smooth. Set aside.

3. 3

   Heat a wide pot over medium-high heat with the remaining 1 tablespoon olive oil and 10 g butter. Add the oyster mushrooms, a pinch of salt, and half of the thyme. Cook for 5 to 6 minutes until golden and slightly crisp at the edges. Remove and set aside.

4. 4

   In the same pot, reduce to medium heat and cook the onion for 4 minutes in the remaining fat. Add the garlic and cook 1 more minute, stirring so it does not burn.

5. 5

   Add the short-grain rice and toast it for 1 minute, stirring well to coat. Pour in the white wine and let it reduce almost completely, about 2 minutes.

6. 6

   Add about one-third of the hot vegetable stock and cook, stirring frequently. When most of the liquid is absorbed, add more stock gradually, keeping the rice at a gentle simmer for 16 to 18 minutes.

7. 7

   Halfway through cooking, add the roasted leeks and the remaining thyme. Keep adding stock and stirring until the rice is tender with a slight bite in the center and a creamy, flowing texture.

8. 8

   Turn off the heat. Add the miso butter, the remaining 10 g butter, the grated aged cheese, the lemon zest, and 1 tablespoon lemon juice. Stir vigorously for 1 minute to emulsify.

9. 9

   Return the oyster mushrooms to the pot, reserving a few for garnish. Adjust with salt and black pepper to taste. Let it rest for 2 minutes before serving.

10. 10

    Serve the creamy rice hot and finish with the reserved mushrooms on top.