Instructions: Bring the stock to a simmer in a heavy saucepan. Remove from heat. Cover to keep warm.

Heat the sherry and oil in a large heavy saucepan over medium-high heat.

Add the shallots and saute until tender and beginning to brown, about 5 minutes. Reduce the heat to medium, add the mushrooms and thyme and saute for 5 minutes. Add the rice and stir well.

Add enough stock just to cover. Stir until most of the stock is absorbed.

Add enough stock to cover again. Continue stirring and adding stock as necessary until the rice is tender but still firm to the bite, about 20 minutes. Remove from heat.

Puree the water and cashews in a processor until smooth. Add to the rice mixture along with the nutmeg. Cook, stirring, over low heat for 5 minutes.

Season with salt and pepper.

Sprinkle with chives and lemon zest.

Notes: Eric Tucker of Millenium enriches this vegan risotto by adding cashew cream, a mixture of ground cashews and water. For the best flavor, Tucker likes to use a mix of wild mushrooms, including black chanterelles if he can find them. Sometimes he adds an ounce of dried porcini to the vegetable stock to give it depth. Tucker serves this risotto over braised kale or mustard greens, with French lentils alongside. To make the dish even more special, drizzle with a few drops of white truffle oil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.