Finely chop the garlic and onion. Slice the king oyster mushrooms into about 5 cm pieces. Dissolve the soup stock in hot water.
Add olive oil and garlic into a thickly bottomed pot over low heat.
When fragrant, add onion and stir-fry until translucent.
Add rice without rinsing. Stir gently until the olive oil mixes thoroughly with the rice, turning it yellow.
If you have white wine or sake, add and evaporate the alcohol. Add half of the mushrooms.
When you can hear the rice popping, add 1 ladleful of soup and stir with a spatula. When the liquid is reduced, add the soup again.
Add the rest of the soup with the remaining mushrooms! (By adding them in two batches, it'll enrich their savory flavor as well as their texture.)
When the soup is completely reduced, turn the heat off. Add soy milk to finish.
Story Behind this Recipe
I was craving some risotto so here's what I made with the king oyster mushrooms that was in the fridge. It's delicious even without adding any cheese. Give it a try!
-No need to rinse the rice. -I used Maggy-brand dairy-free soup stock. -If you leave the heat at low, the rice will be al dente. -I only needed a single shake of pepper for the seasoning. It was already delicious from the soup and the mushroom flavor.