text: Brett holds a culinary degree from the prestigious New England Culinary Institute in Vermont, where he also studied restaurant management. In addition, he has a Bachelor of Science degree in wildlife biology, which gives him expertise in sustainable farming and other environmental issues that affect the food supply.
  
  Scented with a shiitake mushroom broth, woodsy thyme, and dry white wine, this recipe for creamy-yet-dairy-free vegan mushroom risotto is refined comfort food, not to mention significantly healthier than butter-and-cheese-laden varieties.
  The key to a perfect vegan risotto is all in the wrist because constant stirring is a must. Feel free to add other vegetables such as broccoli or leeks to this recipe. It's incredibly versatile and easy to dress up with a variety of herbs and spices and dairy-free to boot.
  In a small heatproof bowl, combine the shiitake mushrooms with the boiling water and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and use the mushrooms for another purpose.
  Add the vegetable broth to the saucepan, bring the mixture to a boil, reduce the heat to a simmer, and cover.