Fusion Risotto with Miso Mushrooms & Pak Choi

Melt half of the butter in a pot or saucepan over medium-high heat. Fry the garlic and onion for 1 minute, then stir in the risotto rice and toast the grains for 1 minute. Pour in a third of the stock and allow to slowly incorporate, stirring regularly. 

Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Melt the rest of the butter in a frying pan over medium-high heat. Fry the mushrooms for 3 minutes, then add the red chili pepper and fry for 2 - 3 more minutes. Take the pan off the heat, then stir in the miso paste* and transfer to a bowl. Set aside until ready to serve.

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

Heat the sunflower oil in the same frying pan over medium-high heat. Fry the pak choi stems for 1 - 2 minutes, then add the leaves and fry for 1 more minute.