There are many different misos and the flavours vary hugely, but generally speaking the flavour is salty, earthy and slightly sweet. The addition of miso to dishes adds an extra depth often claimed to be ‘umami’, also known as the ‘fifth taste’. In this risotto we have suggested using a white miso (shiromiso) paste as it is the mildest of the misos. Of course you can use any miso you want.
1 cup risotto rice
3 shallots, finely diced
2 cloves garlic, finely diced
4 cups water
3 tbsp of white miso
1 cup edamame beans (or peas)
300g salmon — skin removed and diced into 3cm pieces
In a medium pot bring water to the boil and add the miso. Keep this broth hot on a low heat. Meanwhile heat olive oil in a deep fry pan. Add shallots and garlic and sauté for 2-3 minutes being careful not to brown.
Add the rice to the pan and stir continuously. Sauté for 2-3 minutes.
Add a ladle full of the miso broth to the rice and stir continuously until the stock has been absorbed. Then add another ladle full and repeat the process.
When all the stock has been added put the salmon and edamame into the risotto and keep stirring until the salmon is cooked. This should only take 3-4 minutes.