Chop the onion finely and add to a heated pan with your olive oil and cook for 2-3 minutes. Add the garlic and stir for a minute. Now add the mushrooms and cook for a further minute. Add the risotto rice and coat with the mix in the pan. Add the wine and let simmer for a minute. Now add the edamame beans. Meanwhile have your stock in a separate pan on the boil. Add a ladle at a time and keep stirring for 20 minutes.
To serve, place some risotto into your pastry ring (on your serving plate) and press the risotto down hard. Then lift the ring off the plate. Drizzle some sesame oil around the plate and sprinkle with the parsley.