Miso Kabocha Risotto with Roasted Maitake

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

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

Ingredients

Americas
Europe
Asia
Japan
Canada
Italy
Ontario
Kingston
Fish course
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method