Ingredients:

• 50 cl miso broth (or vegetable or chicken broth)
• 35 cl red wine (any leftover bottle will also work: red, white, champagne, etc.)
• 80 g butter
• 1 small onion, minced
• 1/2 clove of garlic
• 225 g arborio rice
• 40 g grated parmesan (optional)

Instructions:

• In a separate saucepan, over low heat, warm the miso broth and wine together.
• Melt the butter in a saucepan large enough to hold the entire dish:
  • Add the minced onion and garlic.
  • Let them soften over low heat until translucent: about 6 to 8 minutes of cooking.
  • Add the rice and let it cook for 5 minutes.
  • Stir often so it doesn’t stick.
  • Gradually add the hot red wine and miso broth mixture, stirring each time until it is absorbed.
  • Allow about 30 minutes of cooking time.

Side:

• Delicious with mushrooms

Divide the risotto among plates and enjoy immediately, sprinkling with parmesan (optional).