📝 About This Recipe
This innovative take on a classic Italian technique swaps traditional Arborio rice for whole-grain sorghum, offering a delightful nutty profile and a unique 'pop' in every bite. While traditional risotto requires constant stirring, sorghum’s sturdy structure allows for a more relaxed cooking process while still yielding a luxuriously creamy finish. Earthy wild mushrooms and a touch of white miso elevate the umami profile, making this a sophisticated, gluten-free centerpiece that bridges the gap between rustic grain bowl and fine dining.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Whole grain sorghum (rinsed and drained)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter (divided)
- 2 pieces Shallots (finely minced)
- 3 pieces Garlic cloves (grated or minced)
The Flavoring Liquid
- 5 cups Vegetable or chicken stock (low sodium, kept warm in a saucepan)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon White miso paste (for deep umami flavor)
The Mushrooms & Aromatics
- 12 ounces Mixed wild mushrooms (such as Cremini, Shiitake, or Oyster, sliced)
- 2 teaspoons Fresh thyme (leaves only, chopped)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finish
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Heavy cream (optional, for extra silkiness)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon juice (to brighten the flavors)
👨🍳 Instructions
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1
In a medium saucepan, bring the stock to a gentle simmer over medium heat. Once simmering, whisk in the white miso paste until fully dissolved. Keep the stock warm on the lowest heat setting throughout the cooking process.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms in a single layer.
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3
Sear the mushrooms without stirring for 3-4 minutes until golden brown. Flip and cook for another 3 minutes. Stir in the thyme, a pinch of salt, and pepper. Remove the mushrooms from the pan and set aside on a plate.
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4
In the same pan, add the remaining tablespoon of olive oil. Add the minced shallots and cook for 2-3 minutes until translucent and soft, but not browned.
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5
Add the garlic and the dry sorghum grains to the pan. Toast the grains for 3-4 minutes, stirring frequently, until the sorghum smells nutty and the edges look slightly translucent.
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6
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Simmer until the wine has almost completely evaporated.
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7
Add 2 cups of the warm miso-infused stock to the sorghum. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for 25 minutes. Unlike rice risotto, sorghum takes longer to soften, so this initial covered simmer helps break down the bran.
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8
Remove the lid. The liquid should be mostly absorbed. From this point, add the remaining stock 1/2 cup at a time, stirring frequently.
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9
Continue adding stock and stirring for another 20-30 minutes. You are looking for the sorghum to be tender but still have a pleasant, firm 'pop' (al dente). You may not need all 5 cups of stock.
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10
Once the grains are cooked to your liking and the consistency is creamy, stir the sautéed mushrooms back into the pan to warm through.
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11
Turn off the heat. Vigorously stir in the remaining 1 tablespoon of butter, the grated Parmigiano-Reggiano, and the heavy cream (if using). This 'mantecatura' process creates the signature silky emulsion.
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12
Stir in the fresh parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
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13
Cover the pan and let the risotto rest for 2 minutes before serving. This allows the flavors to meld and the texture to thicken slightly.
💡 Chef's Tips
Soak the sorghum in water overnight if you want to reduce the cooking time by about 15 minutes. Don't rush the 'toasting' phase; it develops a deep, popcorn-like aroma that defines the dish. If you run out of stock before the grain is tender, use warm water; never add cold liquid as it shocks the grain. Sorghum doesn't release as much starch as Arborio rice, so the final addition of butter and cheese is crucial for that creamy mouthfeel. For a vegan version, swap the butter for olive oil and use nutritional yeast instead of Parmesan.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or an unoaked Chardonnay. Serve as a base for pan-seared scallops or a roasted chicken breast. Top with a handful of toasted pine nuts or walnuts for extra crunch. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to cut through the richness. A drizzle of truffle oil just before serving adds a luxurious, aromatic finish.