I made this vegan mushroom & sun-dried tomato risotto recipe from Vegan with a Vengeance by Isa Chandra Moskowitz. Although it was simple to make, it did require a lot of hand-holding. It really needs to be stirred the entire time (all 50 minutes) or else it sticks.
I was absolutely amazed at how many people have blatantly stole this recipe line-for-line and published it on their own blogs and claimed it as their own. Because I subscribe to the old-school punk rock spirit, I can’t allow myself to do that, but I can tell you what’s in it. It has a vegetable broth base, with shiitake and cremini mushrooms, shallots, sun-dried tomatoes, with thyme, rosemary, and nutmeg spices. I sautéed the shallots and sun-dried tomato in a black truffle olive oil from Wegmans to get things started.
Maybe if Isa reads this, she’ll let me publish the instructions.
Anyway, it was crazy delicious and I would make it again in a New-York-minute, so long as I have 7 Seconds’ “The Crew” all cued up and ready to go on my iPod beforehand.