Soak the dried mushrooms and miso in a deep bowl or jug of 800ml boiling water until softened (around 20-30 minutes)

Chop the chestnut mushrooms and rehydrated porcini mushrooms IF NEEDED, squeezing out any excess liquid from the mushrooms with your hands back into the soaking bowl, and reserving the stock.

Peel and finely chop the onion.

Peel and mince the garlic cloves.

Melt the butter and olive oil in a medium pan over medium heat.

Add the chopped onion with the salt and fry, stirring regularly, for 5-8 minutes, until soft, translucent and golden (but not browning).

Add the garlic and cook for a further 2 minutes.

Add the chopped mushrooms, season with salt and pepper and cook until softened (around 8 minutes).

Add the rice, stir to coat and cook for 1 minute.

Pour in the wine and cook until the alcohol evaporates.

Once the wine evaporates, add a ladleful of miso mushroom stock.

Let the rice simmer and cook, stirring gently and regularly, until the stock is absorbed by the rice, then add another ladle of stock to the pan and repeat.

Carry on cooking and adding stock as necessary, until the rice is tender and the risotto looking creamy (which may take up to 30 minutes.

If you run out of stock, add some more water.

Season and serve

Take off the heat and stir through the crème fraîche or oat cream as needed to make your risotto very creamy.

Add the grated plant-based parmesan and zest of the lemon to taste.

Add a splash more water to loosen if necessary, then serve by dolloping into shallow bowls with some cracked black pepper and chopped herbs or rocket on top.