Saffron risotto with oyster mushrooms and blistered cherry tomatoes

Heat the veggie stock in a small saucepan over medium-high heat.

Finely chop the onion and the garlic. Roughly chop the oyster mushrooms.

Put a small cluster of cherry tomatoes on a baking sheet.

Heat a saute pan to medium with a couple tablespoons of olive oil; saute the mushrooms a few minutes, season with salt and pepper, saute another minute.

Spread the mushrooms on the baking sheet. Slightly score the cherry tomatoes so they do not burst in the oven.

Add another couple tablespoons of olive oil to the pan and saute the onions 3 to 4 minutes; add the garlic and saute another minute.

Add the arborio rice and saute 2 to 3 minutes. Season with salt and pepper and add a pinch of saffron.

Stir, deglaze with a quarter cup of white wine (or water), and cook a couple of minutes.

Add about half a cup of hot stock, stir and cook a couple of minutes until absorbed; repeat, half a cup at a time.

Broil the mushrooms and tomatoes on low 5 to 8 minutes, watching so they do not burn.

Turn off the oven. Stir about a quarter cup of plant-based cheese into the risotto; loosen with more stock if too thick. Taste the rice for doneness.

Plate, top with the mushrooms and blistered tomatoes, and garnish with parsley, cracked pepper and a couple of dabs of olive oil.