Soak the dried porcini mushrooms in a small bowl with enough hot water to just cover them for 15 minutes.

Heat 1 tablespoon of the vegan butter in a large saucepan or wok over medium heat. Add leek and cook for 3-4 minutes. Add garlic and cook a further 1-2 minutes.

Add the barley, white wine, balsamic vinegar & fresh herbs and stir to combine.

Add 1 cup of the vegetable stock and bring to a gentle simmer, then add the sliced field mushrooms and porcini mushrooms (including the water they were soaked in).

Add the remainder of the vegetable stock 1 cup at a time, stirring until the liquid is absorbed before adding the next cup. This should take around 40 minutes.

When all the stock has been used and the barley is cooked (should be firm but not crunchy), add the coconut cream, nutritional yeast and salt & pepper to taste.

To crisp the sage, add the other tablespoon of vegan butter plus the coconut oil to a small frypan over high heat. When the oil is hot, add the sage leaves and cook for a minute or so, until they only just begin to crisp. Gently remove with a slotted spoon and drain on a piece of paper towel.

Sprinkle the sage with a touch of fine sea salt (optional) and then arrange it on top of the risotto to serve. Voila!