Maitake mushroom risotto

Pour three cups of veggie stock into a small saucepan, cover and bring to a boil, then set it aside hot.

Finely chop half an onion and two pieces of garlic.

Tear the maitake into equal-sized pieces by hand so they cook evenly.

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

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

Add a quarter cup of white wine and cook about a minute.

Pour in about half a cup of veggie stock, stir and let the rice absorb it, then keep adding about half a cup at a time until the stock is used up.

Meanwhile heat a non-stick pan over medium for a couple of minutes and cook the mushrooms dry for 3 to 4 minutes.

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

Once the rice has absorbed the last of the stock and looks creamy, stir in most of the mushrooms and a teaspoon of chickpea miso.

Plate, top with the reserved mushrooms and freshly chopped chives.