Mushroom garlic sage risotto

Steps

1. Pre-heat oven to 180°C.
2. Heat 3 tablespoons of oil in wok. Add leek. Sauté until the leek starts to soften.
3. Add garlic, porcini mushroom, sage leaves and saffron strands. Cook for several minutes.
4. Add brown and white mushroom along with 1 tablespoon of oil and cook until mushrooms softened.
5. Add the arborio and toss to coat evenly with the mushroom mix.
6. Reduce heat and add wine to de-glaze the pan. Toss and mix well.
7. Add almond milk, miso paste, vegetable stock, bay leaves, salt and pepper to taste. Mix well.
8. Cook on medium heat for 8-10 minutes, stirring occasionally until the liquid starts to slightly thicken up.
9. Move to crockpot and cook for approximately 30 minutes until the top looks caramelized.
10. Crisp sage leaves in a small drizzle of oil.
11. Garnish the risotto with the sage leaves, a sprinkle of nooch and a light grating of cheese.