1. Put the dried mushrooms in a small bowl to cover with hot water to rehydrate and soften. 
2. Add 2 tablespoons of both the oil and the butter to a large deep-sided skillet/pan set over medium heat. Add the scallion whites, ginger, and fresh mushrooms to the pan and cook for 6 to 8 minutes, stirring occasionally until the mushrooms are tender (you can add more butter/oil if you like).
3. When the dried mushrooms are soft, remove them from the water (save that!) and finely chop them (as finely as you can, almost into a paste). 
4. When the fresh mushrooms are tender, add the garlic to the pan, along with the rehydrated mushrooms and miso. Cook for about a minute. Add the mirin, soy sauce, and reserved mushroom liquid and cook for one minute more. 
5. Add the rice and allow it to toast/cook for a couple of minutes, stirring. Add a couple ladles full of the hot stock to the pan and cook until it is almost entirely absorbed (takes a couple of minutes or so). Continue adding stock in two-ladle increments, allowing each to absorb before adding the next. Do this until the rice is plump and fully cooked (about 25 minutes-ish). You likely won’t need all 6 cups of stock, but the more the merrier, as creamy risotto is happy risotto.
6. Finish with another couple tablespoons of the butter and serve with the crispy salmon (see below), topped with nori (optional) and sesame seeds (optional).

For the Crispy Salmon

1. Add two tablespoons of olive oil and the remaining two tablespoons of butter to a large (preferably) nonstick skillet set over medium high heat. Season the salmon generously with salt and pepper. 
2. When the butter has melted and the oil is nice and hot, cook the salmon without moving, in batches if needed, until super golden brown and crispy on one side – about 3 to 4 minutes. Flip and cook for another couple minutes on the other side, just until the salmon is cooked through. Just cooked or even undercooked salmon eats like butter, whereas overcooked salmon is … not great. Just my two cents!