Soak the dried mushrooms in about half a cup of hot water.
Prepare the vegetable stock and set aside.
Mix the soy sauce and miso paste until there are no lumps, then add to the stock.
Add the mushroom soaking water to the stock, and finely dice the rehydrated mushrooms.
Heat 2 tablespoons of the olive oil over medium-high heat, and add the fresh mushrooms.
Sauté for a few minutes, until soft.
Remove the mushrooms and set aside (with their liquid).
Reduce heat a bit, add 2 tablespoons of olive oil, and add the onion.
Sauté until soft and translucent.
Add the arborio rice and stir for a couple minutes until a bit golden in colour.
Add half of the wine, and stir constantly until absorbed. Add the rest of the wine and stir until absorbed.
Add the stock mixture one cup at a time, stirring constantly until fully absorbed. Keep stirring while adding broth, until the rice is soft and translucent.
Remove from the heat, and stir in the vegan butter, nutritional yeast, mushrooms and chives.
Add freshly ground black pepper to taste.