Maitake mushroom risotto

Bring the veggie stock to a boil in a covered small saucepan so hot stock goes into the risotto; set aside.

Finely chop the half onion and the garlic.

Hand-tear the maitake into equal-sized pieces so they cook evenly.

In a saute pan over medium heat, heat a couple tablespoons of olive oil; saute the onions 3 to 4 minutes, then the garlic another minute.

Add a pinch of chili flakes, a pinch of salt and the arborio rice; saute 1 to 2 minutes.

Add the white wine and cook about a minute.

Add about half a cup of hot stock, stir and let the rice absorb it; repeat half a cup at a time until the stock is used up.

Meanwhile heat a nonstick pan over medium heat a couple of minutes; cook the mushrooms in the dry pan 3 to 4 minutes.

Season the mushrooms with salt and pepper, drizzle in about a tablespoon of olive oil and saute another 3 to 4 minutes.

When the rice is creamy, add the mushrooms (saving some for garnish) and the chickpea miso; stir well.

Plate and top with the remaining mushrooms and freshly chopped chives.