Juicy Marbles Spicy Miso Mushroom Risotto

Directions

• Place the vegan butter and white miso paste in a bowl at room temperature, allowing them to soften. Once they have softened, add the nutritional yeast and mix together until well combined.
• Add the vegetable broth to a saucepan and bring to a rapid simmer.
• Then, lower the heat to a gentle simmer to maintain the broth at a warm-hot temperature. This is key to ensuring proper cooking of the rice.
• Prepare the mushrooms by heating a non-stick frying pan over medium-high heat and add 1 tablespoon of the olive oil (more oil will be needed if using a cast-iron skillet or any pan that is not non-stick).
• Once the oil is heated, add the mushrooms to the pan and cook undisturbed for a few minutes to allow the mushrooms to brown a bit.
• Stir occasionally until the mushrooms are nicely browned
• Reduce the heat to medium and add the chopped thyme, along with HALF of the minced garlic (2 minced garlic cloves) to the mushrooms. 
• Sprinkle in a pinch of kosher salt and allow the mushrooms to crisp up nicely. Be sure to stir often to prevent burning. 
• Stir the miso butter mixture and the red pepper flakes into the mushrooms and mix till the mushrooms are well coated for about 2-3 minutes.
• Season with salt and pepper to taste.
• For the risotto, heat a deep sauté pan (Dutch oven works too) over medium heat. 
• Add the remaining tablespoon of olive oil. Once hot, add the diced leeks and the remaining 2 cloves of minced garlic. Cook until the leeks have just softened.
• Add the risotto rice and stir quickly to coat them well and get them toasted. This should take about 1 minute.  

OPTIONAL STEP: Once you smell the toasty aroma of the rice, add in your ⅓ cup of dry white wine and scrape off the flavor-packed bits that are stuck to the bottom and sides of the pan. Allow it to cook till the smell of alcohol evaporates.

• Gently start ladling in the warm vegetable broth one cup at a time. During this process:
  • Remember to stir carefully every 30 seconds. Be sure not to stir too much.
  • Once the rice has absorbed the first cup of the broth, add the next round of broth.
  • Repeat the gentle stirring and adding of the broth till you’ve used up the broth and are left with a creamy, perfectly al-dente risotto.
• Add cooked miso butter mushrooms to the risotto, and stir.
• Remove from heat, and stir in vegan parmesan. Season to taste as desired. 

For the Juicy Marbles Filet

• Sprinkle each side of the filet with garlic salt
• Heat a small non-stick pan on medium-low. 
• Melt the butter in the pan.
• Add oil and thyme sprigs to the heated pan with the butter. 
• Once the oil is hot add the filet and cook on each side till brown and crispy, while regularly coating with the thyme-infused butter and oil mixture.
• Repeat this for all the filets.
• Set the steaks aside to top the risotto.

Assemble

• Plate the miso mushroom risotto
• Top with garlic-thyme Juicy Marbles steak 
• Garnish the dish with chopped parsley and a drizzle of truffle oil

Pair with your favorite beverage, a hunk of artisan garlic bread, and Bon Appétit! Be prepared to be enticed by the indulgence of this savory, velvety, “plantiful” goodness for date nights and beyond!