Vegan mushroom risotto

Onion: Peel and dice. Then set aside for later.
Garlic: Peel and chop. Then set aside for later.
Parsley: Finely chop. Then set aside for later.
Mushrooms: Cut or tear the variety of mushrooms you have into bite size pieces. Then set aside for later.
Vegetable broth: Bring to a boil, then turn the heat to the lowest setting and keep warm.
Dried porcini mushrooms: Put into a heatproof bowl and ladle in some of the hot stock. Leave to soak for about 5 minutes. Then take out the mushrooms. and chop those. Keep the liquid

In a large pot heat up some oil and sauté the onion and garlic for about 10 minutes on low heat.
Then add in the arborio rice and stir through.
Add the vegan white wine. If you do not want to use wine, simply use more stock!
Mix until the rice has fully absorbed the wine.
Add the liquid from the porcini mushrooms through a sieve and mix again until the rice has fully absorbed the liquid.
Then add in the chopped porcini mushrooms and a pinch of salt.

Add the first ladle of the vegetable broth and mix until the rice has fully absorbed the liquid.
Only add in the next ladle of broth when all of the liquid has been absorbed.
Keep adding the broth, mixing and absorbing the liquid until there's no more broth left.
This process will take about 30 minutes. In the meantime you can also prepare the mushrooms (next step).

Heat up a pan over medium high heat and add the mushrooms. Sauté them until they're cooked. This will take about 5-8 minutes so you might want to do this when the risotto is almost ready.
When the mushrooms are done, add them to a mixing bowl and add in a pinch of salt, a handful of the parsley, about a tablespoon of olive oil, and the juice of half a lemon. Mix together and set aside until ready to serve.

When you've added in the last bit of broth to the risotto, and the liquid is fully absorbed, add in the vegan butter and mix until the vegan butter is melted.
Taste and adjust the seasoning. I added in another pinch of salt and a pinch of pepper.