It?s about time we had another risotto recipe on the site, and certainly another mushroom recipe. As Hauke and Dave both hate mushrooms (weirdos), it?s up to me to make sure this vegan mushroom risotto recipe sees the light of day.
I also disagree with how Hauke and Dave cook their risottos. Don?t get me wrong ? their asparagus risotto is delicious. But mine is better ? and it?s vegan.

Vegan Mushroom Risotto
A risotto should be fluffy, creamy and obviously, tasty. But how to make it creamy without the cream" That?s where the cooking technique comes in.
While you absolutely can throw in all of the broth at once to speed things up (like they do in this leek risotto), I?m a firm believer in adding a ladle at a time. This doesn?t mean the meal has to take ages ? we just use a little more care. I?ve found that adding the broth a bit at a time, giving it a careful stir, and then slowly adding more makes it as creamy as it can be. When we?re going for a vegan risotto we have to maximise wherever we can without the usual cream or cheese. Cooking it this way gives the outside of the rice a fluffy feel while leaving the inside just a tiny bit al dente.

Mushrooms ? why we should eat them
By not eating them, we?re missing out on plenty of minerals and vitamins, including B vitamins. The jury is still out on B12, but the rest is looking good. Getting a vegan mushroom risotto down you has never looked better.
How you store the mushrooms is also important ? recent studies (als...