Chop shallots, fry on medium heat in butter. Note Should not be colored.

Add the rice and cook for another couple of minutes.

Add the white wine and let it boil until almost all the liquid has evaporated.

Add mushroom stock little by little, and stir continuously until the rice is "al dente",

Season with mushroom soy sauce and salt.

Remove the stems from the pickled mushrooms and cut into quarters, top the risotto with pickled mushrooms, grated parmesan and puffed sunflower seeds.

ENJOY!