Creamy rice with shiitake mushrooms, braised zucchini, and light white miso cream with chives

Instructions

1. 1

   1. Heat the vegetable stock in a saucepan and keep it over very low heat so it stays hot throughout the rice cooking process.

2. 2

   2. In a wide skillet or shallow pot, heat 1 tablespoon olive oil (15 ml / 1 tbsp) over medium heat. Add the shiitake mushrooms and sauté for 4-5 minutes until they release moisture and turn golden. Add a pinch of salt and some of the black pepper, toss, and transfer to a plate.

3. 3

   3. In the same skillet, add the remaining tablespoon of olive oil (15 ml / 1 tbsp) and the zucchini. Cook for 3-4 minutes over medium-high heat until tender but still holding its shape. Remove and set aside with the mushrooms.

4. 4

   4. Reduce to medium heat, add the butter, and cook the shallot for 2-3 minutes until translucent. Add the garlic and cook 30 seconds more, without letting it brown too much.

5. 5

   5. Add the short-grain rice and stir for 1 minute to lightly toast the grains. Pour in the dry white wine and cook for 1-2 minutes until the alcohol evaporates and the liquid reduces.

6. 6

   6. Add about one-third of the hot stock and cook, stirring frequently. As the rice absorbs the liquid, add more stock gradually over 16-18 minutes, keeping the texture creamy and loose.

7. 7

   7. While the rice cooks, mix the cream cheese, white miso, 2 tablespoons hot stock (30 ml / 2 tbsp), and the finely grated zest of half a lemon in a bowl until smooth.

8. 8

   8. When the rice is almost done, return the shiitake mushrooms and braised zucchini to the skillet. Stir gently and cook 2 more minutes with the final addition of stock if needed.

9. 9

   9. Turn off the heat and add the light white miso and cream cheese mixture. Stir vigorously to emulsify. Adjust salt carefully and add the remaining black pepper to taste.

10. 10

    10. Let it rest for 1 minute. Serve the creamy rice topped with fresh chives and a little more lemon zest. For a warmer finish, you may keep the plates in the oven for 5 minutes at 175°C / 350°F before serving.

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    11. Serve immediately to enjoy the rice at its best creamy texture.