Vegetable Broth	ml
Olive Oil	tbsp
Butter	tbsp
Mushrooms	g
Kosher Salt	tsp
Shallots
Garlic Clove
Risotto Rice	g
White Miso	tbsp
Soy Sauce	tbsp
Spring Onion
White Wine Vinegar	tbsp
Water	ml
Eggs
Salt & Pepper to taste

1. Peel shallots and garlic cloves and chop into fine cubes. Wash the mushrooms, pat dry, and cut them in thin slices.
2. Heat 1 tablespoon of oil and butter in a dutch oven over medium heat and add the mushrooms and 1 tablespoon of miso and fry for 5 minutes until golden brown. Season with salt. Then transfer to a bowl and set aside.
3. In the same dutch oven, sauté the garlic and onions. Deglaze with vegetable stock. Add rice and simmer over low heat for about 30 minutes. Stir frequently.
4. In the meantime, wash the spring onions and cut them into fine slices. Put water and vinegar in a saucepan and bring to a boil. Beat the egg in a soup ladle. Remove the saucepan from the stove, create a strudel with a wooden spoon and use the soup ladle to add the egg to the strudel and poach it. Then remove with the slotted trowel. Do the same with the remaining eggs.
5. Add the remaining miso and soy sauce to the risotto and stir well. Add the mushrooms back and toss to combine. Season with salt and pepper.
6. Serve the risotto with spring onions and poached egg.

More recipes on: www.beastfeast.eu