Creamy Miso Mushroom Risotto

- Add the dried mushrooms to a pot with broth. Keep at a gentle simmer while you cook.

- Melt butter in a pan over medium heat. Add the mushrooms and let the liquid cook down. Leave them untouched for a few minutes to brown, then flip and brown the other side. Remove and set aside.

- Heat olive oil in a large pan over medium heat. Add shallots and garlic, and cook until translucent.

- Add the arborio rice and cook for 3–4 minutes until slightly puffed.

- Turn the heat to high. Add white wine and cook until fully evaporated.

- Return the heat to medium. Add 1 ladle of hot broth at a time, stirring until most of the liquid is absorbed before adding the next ladle. Continue this process for a total of 15–20 minutes.

- Add the mushrooms back in with the last ladle of broth and stir well.

- When the rice is al dente and creamy, turn off the heat.

- Stir in cold butter, miso paste, and Parmesan until everything is melted and silky.

- Spoon into bowls, drizzle with sesame oil, and garnish with parsley and extra Parmesan.