My recipe for Kale + Mushroom ‘Cheat’ Risotto with Crispy Shallots is the definition of comfort food. Warm, savoury, and a carb. It’s the kind of food you want to eat after a long cold day. It also makes a great side dish for family gatherings.
I’m going to be honest, this recipe is a ‘cheat’ risotto. It’s a cheat because it omits the process of adding hot liquid in increments. Instead, you add all the liquid at once and let it simmer. I prefer this method because it gives you time to kick back and relax. This recipe also differs from traditional risotto that is made with high starch medium-grain rice such as Arborio, Valencia, or Bomba. In its place we use short-grain brown rice. It’s a great substitute because it’s a whole grain and it gets nice and creamy.
Fried food is delicious and a little bit goes a long way. Crispy shallots make this recipe feel more indulgent than it is. Be sure to not throw away the shallot oil because it’s tasty and can be used for future cooking endeavours, such as stir-fries, fried eggs, or salad dressings.
- 3 shallots, thinly sliced into rings
- 1 cup sunflower oil
- 8 oz shiitake mushrooms, sliced
- 3 garlic cloves, finely chopped
- 1 cup short grain brown rice, rinsed 2-3 times
- 1/2 cup dry white wine
- 2 tbsp white miso*
- 3 cups organic vegetable stock
- 1 head of curly kale, ribs removed and leaves torn into bite size pieces
- optional: toasted sesame seeds and daikon radish for serving
Begin by frying the shallots. In a medium to large saucepan heat oil over medium heat. Add the shallots and stir often until golden brown, 8-10 minutes. Remove with slotted spoon to paper towel. Allow oil to cool and then strain.
In the same saucepan, heat 2 tbsp of shallot oil over medium high heat (save remainder for another purpose). Add the mushrooms and cook until golden. Add the garlic and cook for an additional minute. Add the rice and white wine and cook until wine is absorbed. Stir in the miso. Add the vegetable stock. Bring to a boil and then turn to simmer and cover for 35 minutes. Stir in the kale and cook for an additional 10 minutes or until rice is tender and most of the liquid is absorbed.
To serve, garnish risotto with sesame seeds, microgreens, and crispy shallots.
*favourite miso is Miso Master Organic .