For tips on how to poach these little cuties, check out our post on how to cook quail eggs.
Place miso paste in a pot and slowly whisk in the 4 cups of vegetable stock. Bring to a simmer over medium heat and keep warm.
In a larger pot, melt 1 tbsp butter over medium heat. Add mushrooms and salt to taste, stirring occasionally for 8-15 minutes until soft and most of the liquid has evaporated. Remove from pot and set aside.
In the same pot, melt 2 tbsp of butter over medium heat. Add shallots, stirring constantly for 2 minutes, until soft.
Add rice and cook for 3 minutes, stirring often and being sure not to brown the rice. Add wine and continue to stir until it is nearly evaporated.
Add one ladle of broth to rice and stir. Leave it for 2-3 minutes until the broth is nearly absorbed. Add another ladle of broth and stir again. Cook for another 2-3 minutes until broth is almost absorbed. Repeat until all the broth is added and the rice is nearly cooked (chewy, but not firm); approximately 15-20 minutes.
Add mushrooms. Stir remaining 4 tbsp butter and taste to see if it needs additional salt.
Ladle risotto into bowls and garnish with scallions, chilli flakes, sesame seeds, soft poached quail eggs and micro greens.