Name: Miso Kabocha Risotto with Roasted Maitake
Yield: 4 Servings
Cuisine: Italian
Ingredients: Chili flakes and flaky salt, for garnish; 2 teaspoons fish sauce; 8 thyme sprigs; ¾ kabocha squash, seeds and pulp removed (about 1 pound); 3 sage leaves, minced; 1 tablespoon hazelnut oil (for flavor; it’s okay to use 2 tablespoons vegetable oil instead); 2 tablespoons oil; 1½ tablespoons salted butter; ¼ kabocha squash (about ½ pound); 1 large maitake (hen of the woods) mushroom per serving (about 2 ounces each); 2 tablespoons grated Parmesan cheese plus more for garnish, about ⅓ ounce; 1 heaping cup arborio, carnaroli, or vialone rice; 12 fresh sage leaves; 1½ tablespoons red miso paste; Salt and freshly ground black pepper; 1 tablespoon olive or vegetable oil; 1 cup chopped onion

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I experiment with wild mushrooms all the time and share the results on my Facebook page and website, The Intrepid Eater, along with stories about foraging, hunting, fishing, and food travel. I came up with this dish after encountering a massive maitake in a beautiful oak-filled valley. This dish fuses Italian and Japanese ingredients and methods, as both cultures do a great job cooking wild mushrooms. For this recipe, you start with a whole kabocha squash, which weighs about 2 pounds. You c