Vegan mayo is the secret in this case. I purchased some to see what it's like. I'd never had it before. I was really amazed at the flavor and texture. Spot on in both respects.
Normally, you'd add cheese to risotto to finish it and give it that rich, creamy texture. In our case, vegan mayo offers the same results without the dairy.
3/4 cup arborrio rice
1/2 medium red onion, diced
1 pint white mushrooms, sliced
1 red bell pepper, diced
1 can black beans and the can brine
1/2 cup white wine
1/4 cup brandy
1 jalapeno pepper, minced
5 cloves garlic, sliced
1/2 a poblano pepper, diced
2 heaping tbls vegan mayo
2 tsps salt
2 tsps black pepper
1 tsp dry basil
1 tsp crushed pepper flakes
2 handfuls fresh parsley, finely chopped
2 tbls olive oil
room temp water as needed
Saute the onion, mushroom garlic, jalapeno, salt and black pepper in the oil on medium. Cook until mushrooms are nicely darkened. Deglaze with the wine. Cook down until wine is evaporated. Add brandy. Cook 2 more minutes. Add rice. Toast rice for 3 minutes. Add beans/brine and a1/2 cup water.
Simmer on high. Stir often. Continue adding water in 1 cup increments as needed. Stirring often.
When rice is only slightly crunchy, about 3 cups water later, add bell pepper, poblano, basil, pepper flakes. Continue simmering. Adding water in 1/2 cup increments now, until rice is tender and creamy.
Turn off heat. Stir in parsley and vegan mayo. Let rest for 5 minutes.