Miso Butter Risotto

In a saucepan, bring water to a boil and add mushroom stock powder. Stir to combine. This will be our risotto simmering broth. 

Heat butter in a wok or a large pan with high sides, over medium heat. Sauté whites of green onion until translucent, about 2 minutes. Add garlic, sauté for another 1-2 minutes. Add risotto and toast for 3 minutes or until it develops a golden brown colour, stirring constantly to prevent burning. Add mirin and cook until mostly reduced.

Ladle in about 2 cups of broth and stir to combine. Once evaporated, continue this process until the risotto is tender. This should use around 4-5 cups of broth, though it may vary depending on how hot your stove gets. Stir risotto every 3-5 minutes to prevent burning.

Once risotto is cooked, take off the heat and stir in miso paste and sesame oil. Then stir in most of the greens of green onion and serve. Garnish with extra green onion and a drizzle of sesame oil.