Mushroom Crispy Rice

Instructions

1. Heat oven to 425°F. Position 2 racks in the middle of oven.
2. Line 2 sheet pans with parchment paper & scatter with mushrooms. Drizzle 2 tbsp olive oil on each pan, toss, & roast in oven for 25–35 minutes (rotating racks halfway), until the mushrooms are browning & starting to crisp. Remove & set aside.
3. Meanwhile, whisk together 1 tbsp olive oil, 2 tbsp white miso, 1 tbsp rice vinegar, 2 tsp white sugar & 1 tsp soy sauce. Set aside.
4. Heat ¼ cup olive oil over medium high heat in a large skillet or braiser. Add onions & cook undisturbed for 2 minutes. Lower heat to medium low & cook onions for another 8 minutes, until they soften & start to brown. Add garlic & cook for 5 minutes.
5. Raise heat to medium high, stir in rice & cook for 1 minute. Add wine & cook for about 1 minute, scraping up browned bits, until reduced by half. Add 3½ cups broth, ¼ cup white miso, and 3 tbsp soy sauce. Bring to a boil, cover & reduce heat to low. Simmer for 10 minutes.
6. Uncover rice, stir gently to re-distribute the liquids, place in the oven & bake on middle rack for 15 minutes.
7. Remove the pan from the oven & turn the broiler on high. Place an oven rack in the second slot from the top, place the skillet on the rack & broil for 4–6 minutes, watching carefully, until rice is crisped & deeply browned but not burned.
8. Just before serving, stir roasted mushrooms, sliced scallions, and miso dressing together & spoon over crispy rice.