Making the Vegetable Stock:

Let the dried mushrooms soak in hot water for 10 minutes and discard that water. Cut the stems from your parsley, and chop the celery, carrot, and onion into chunks.

Add them to a pot with 1.5 liters of water and bring to a simmer. Add the soaked mushrooms to the pot. Let the stock simmer at a low temperature for 20 minutes.

Cooking the Mushrooms:

Finely dice two onions and mince the garlic. We will use half of each for the risotto rice and the other half for making the mushrooms. Clean the mushrooms and cut them into uniform slices.

Start sautéing the onions until turning translucent, then add the garlic. After a minute, add the mushrooms and some salt, and sauté the mushrooms on high heat.

Once the mushrooms have lost most of their liquid, you can reduce the heat but continue cooking until they develop some good color.

Cooking the Risotto:

Add two tablespoons of olive oil to your pot and sauté the onions with a touch of salt until turning translucent. Next, add the garlic and sauté for another minute before adding the risotto rice.

Toast the rice for another 3-5 minutes. Deglaze the pot with a sip of white wine.

Puree the vegetable stock using an immersion blender. Check for seasoning. Start adding ladlefuls of mushroom stock to the risotto. Continuously stir the risotto.

Cook the risotto like this until nicely creamy, but some bite remains on the rice. I like finishing it with some more white wine for acidity.

Once you are satisfied with the texture, add the remaining olive oil, vegan butter substitute, and half of the parmesan substitute, and mix it in. Also, add half of the sautéed mushrooms to the pot.

This mushroom risotto is best served right away. The texture is one of the most important factors for a perfect risotto, and we want to have it nice and creamy.

Garnished the plates with fresh parsley and the remaining mushrooms and vegan parmesan substitute.