Creamy Miso-Mushroom Risotto with Parmigiano Reggiano

• Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat. Fry half of the garlic, the white part of the scallions and chestnut mushrooms for 5 - 7 minutes.
• In the same saucepan used for the eggs, boil the water (see pantry for amount) and add the miso paste* and soy sauce to make the miso stock.

*Take care, this ingredient is salty! Use as preferred.

• Add the risotto rice to the mushrooms and fry for 1 minute. Add a third of the miso stock, cover with the lid and let the risotto cook over low heat. Allow the stock to incorporate, stirring regularly and gently.
• Repeat with the rest of the stock, adding it in batches. Cook the risotto for 25 - 30 minutes or until the rice is soft but still al dente (see Tip).

Tip: add extra water and cook longer if you'd prefer the risotto to be less al dente.

• When the risotto is simmering, halve the broccolini lengthways, or cut any thicker stems into quarters.
• Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the broccolini and the rest of the garlic for 4 - 6 minutes. Deglaze with a splash of water and allow to cook for 4 - 5 minutes over medium-low heat.
• Wash and zest the lime, then cut into wedges. 
• Pick the leaves off the Thai basil.

• In a salad bowl, add the extra virgin olive oil, lime zest and the juice of 1 lime wedge per person.
• Add the green part of the scallions, edamame, broccolini, half of the sesame seeds and Thai basil to the salad bowl and mix well. Season with salt and pepper. 
• Peel the eggs and cut them in half. Grate the Parmigiano Reggiano.
• Stir the mascarpone and Parmigiano Reggiano in the risotto. Season with pepper and salt to taste.