Our dear friend and talented chef Sara Boan of the Catskill Animal Sanctuary’s Compassionate Cuisine program adapted this risotto from a recipe by Martha Rose Shulman. This luscious dish proves that even classic comfort foods can be made simply and deliciously vegan. Chef Sara roasted the mushrooms in the oven instead of sautéing them to preserve the robust flavor. The Treeline cheese adds additional richness. Following a nut-free diet or can’t find Treeline cheese at your local store? Daiya cream cheese would make a nice substitute.