'The centre of the world' – risotto with ginger, shiitake mushroom, daikon and miso sauce

Begin by preparing the beetroot powder. Slice the beetroot very finely on a mandoline and place into a dehydrator overnight at 65°C. Once dehydrated, transfer to a blender and blitz into a coarse powder. Store in an airtight container until ready to serve

Add the black rice and brown rice to a pressure cooker and pour over the water. Cook for 30 minutes until fluffy

Meanwhile, bring a pan of salted water to the boil and cook the celeriac cubes for 8 minutes. Drain, then add to a blender with the ginger, agave syrup, lemon juice and salt and blitz until smooth, gradually pouring in the extra virgin olive. Check the seasoning and leave to cool

Preheat the oven to 180˚C/ gas mark 4 and line a baking tray with silver foil

Cut out 4 even circles from the daikon slices using a cutter. Bring a separate pan of water to the boil and cook the slices for 6 minutes, then drain and pat dry on kitchen paper

Season the cooked black rice with salt and pack the mixture into a cooking ring, placing a slice of daikon in the centre of the rice cakes. Arrange the rings across the baking tray and roast in the oven for 10 minutes. Leave to cool, then carefully remove from the rings

Meanwhile, prepare the miso sauce. Whisk together the almond milk, miso, ginger, tamari and lemon juice. Still whisking, gently add the oil in a steady stream until emulsified with a similar consistency to thick mayonnaise

For the risotto, gently heat up the vegetable stock in a medium saucepan. In a separate pan, toast the arborio rice in olive oil over a medium heat, then deglaze the pan with the wine. Add a ladleful of stock to the pan and, stirring carefully, simmer until the liquid has been absorbed

Repeat this process with the rest of the stock, adding a ladleful at a time until it has been fully absorbed and the rice is cooked and creamy. Season a little with salt and stir through the celeriac cream to coat, warming through over a low heat

Meanwhile, chop the shiitake mushrooms into small pieces and sauté in a separate pan in a little olive oil for 2–3 minutes. Once cooked, add the mushrooms to the risotto along with the broccoli shavings and fold through until evenly distributed

To serve, divide the risotto evenly between deep plates. Place a black rice cake in the centre of each plate and spoon a circle of the miso sauce on top, garnishing with a circle of dehydrated beetroot powder