Bring and keep the vegetable stock in a pan just under boiling point, ready to add into the risotto.

Heat the oil in a heavy-based pan, add the onion and leeks and cook gently over low heat until they are completely soft and translucent. You do not want to color them. Add five of the chopped garlic cloves, turn up the heat and stir for one minute. Add the rice, stirring frequently until the grains are completely covered in oil and beginning to turn translucent.

Pour in the glass of wine (it should steam and bubble) and season with a pinch of salt. Gradually add the hot stock a ladleful at a time, adding another ladle each time the liquid has been absorbed by the rice. Continue until the rice is tender and creamy, but the grains still firm. (This should take 15–20 minutes depending on the type of rice used.) Stir through the soy cream/creamer and some pepper. Season to taste, then cover and turn off the heat.

In a separate pan, warm a little oil over medium–high heat. Add the mushrooms and fry for one to two minutes until the mushrooms have softened and colored a little.

Add the mushrooms to the risotto. Make a quick parsley oil by combining the chopped parsley with the remaining chopped garlic clove and as much oil as you like. Drizzle over the risotto and serve immediately.