Braised King Oyster 'Osso Buco' with Miso-Saffron Risotto

• vegan
• fusion
• italian
• mushrooms
• risotto
• plant-based
• dinner-party
• umami
• Isabella

Introduction

Ciao, amici! Today I’m inviting you into my kitchen for a dish that truly defines the spirit of a modern chef’s tasting menu. We are taking the soul-warming essence of a traditional Milanese Osso Buco and reimagining it with the incredible texture of King Oyster mushrooms. By slow-simmering these 'scallops of the earth' in a rich red wine and white miso broth, we unlock a level of umami that bridges the gap between the Mediterranean and the Orient. It’s elegant, sustainable, and deeply comforting.

Ingredients

• 4 large King Oyster mushrooms (cut into 2-inch thick rounds)
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 carrots, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 1 tbsp white miso paste
• 1 tbsp tomato paste
• 250ml dry vegan red wine (like a Nero d'Avola)
• 500ml organic vegetable stock
• 1 star anise and 1 sprig of fresh rosemary
• 200g Arborio or Carnaroli rice
• A generous pinch of saffron threads (soaked in 2 tbsp warm water)
• 100ml full-fat coconut cream
• For the Ginger Gremolata: Zest of 1 lemon, a handful of chopped parsley, and 1 tsp freshly grated ginger

Instructions

• Begin by scoring the flat sides of your King Oyster mushroom rounds in a crosshatch pattern. Sear them in a hot pan with olive oil until both sides are deeply golden and caramelized.
• Remove the mushrooms and in the same pan, sauté the onion, carrots, and celery until softened. Stir in the garlic, tomato paste, and white miso, cooking for another 2 minutes to release the aromas.
• Deglaze the pan with the red wine, scraping up all the savory bits from the bottom. Pour in the vegetable stock and add the star anise and rosemary.
• Return the mushrooms to the pan, cover, and let them simmer on low heat for about 30 minutes until they are tender and have absorbed the rich flavors.
• While the mushrooms braise, prepare the risotto: Toast the rice in a separate pot, then slowly add warm vegetable broth one ladle at a time, stirring constantly. Halfway through, stir in the saffron water.
• Once the rice is al dente, stir in the coconut cream to achieve a silky, luxurious texture.
• Prepare the gremolata by mixing the lemon zest, parsley, and grated ginger in a small bowl.
• To serve, place a generous scoop of saffron risotto in a shallow bowl, top with the braised mushrooms and a spoonful of the reduction, then finish with a sprinkle of the ginger gremolata.

This dish is a testament to how tradition can evolve without losing its heart. The way the saffron threads dance with the ginger-infused gremolata creates a symphony of flavors that I hope will become a new favorite in your home. Buon appetito and happy cooking!

Isabella