Freekeh Risotto with Mushrooms

• 9 oz freekeh, rinsed and drained
• 30 oz water, to soak
• 2 oz Parmesan cheese, cut into pieces

Mushrooms

• 1 ½ oz water
• 10 oz fresh mixed mushrooms, sliced
• 1 oz unsalted butter, cold, in one cube
• ½ oz extra virgin olive oil
• ½ oz soy sauce, to taste

Risotto

• 4 oz red onions, cut into pieces
• 1 garlic clove
• 1 ½ oz unsalted butter, divided
• 5 sprigs fresh parsley, leaves only
• 3 ½ oz dry white wine
• 12 oz vegetable stock
• ½ tsp salt, to taste
• 1 oz heavy whipping cream
• ¼ tsp ground black pepper, to taste
• 3 green onions, thinly sliced