| Olive Oil | 1 tsp |
| White miso | 1 tbsp |
| Coconut Whipping Cream | 50 ml |
| Vegetables Stoc | 500 ml |
| Chopped Onion | 30 g |
| Mixed Mushroom | 200 g |
| Arborio Rice | 160 g |
| Mirin | 60 ml |
| Sea Salt | 1/4 tsp |
| Pepper | 1/4 tsp |
Parmesan Cheese and Micro greens for decoration
1. Prepare coconut stock, mix vegetable stock withCoconut whipping cream in measuring cup.
2. Make sauté mushroom by heat up the pan,drizzle some olive oil, add in mixed mushroom.Sauté till cooked.
3. Make Arborio rice heat up the pan, add chopped onion and arborio rice,sauté with medium heat until the rice starts to cookand transparent. Slowly add stock about half a ladleat a time until finish all the stock. Keep stir to cook the rice
4. Season with white miso, mirin and parmesan cheese.Add sauté mushroom, mix well. Season with sea salt and pepper.
5. Garnished with grated parmesan cheese and microgreen.
Canned whipping coconut cream 400 ml.
