1 1/2 cups risotto rice, such as arborio or1 1/2 pounds mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly slicedKosher salt and freshly ground black pepper2 teaspoons soy sauce1 ounce finely grated Parmigiano-Reggiano cheese, plus more for servingPlace the chicken stock and dried mushrooms in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave.
Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. Stir in soy sauce and miso paste until evenly incorporated.Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.Give reserved stock a good stir and pour all but 1 cup over rice. Add a large pinch of salt, increase heat to high, and bring to a simmer.
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