This plant-forward risotto offers all the flavor and none of the saturated fat of its Northern Italian cousin. In many ways, this dish is more similar to Spanish paella (Spain ruled Sardinia for centuries) than it is to the more widely known Italian risotto. The meat-like texture and hearty flavor of porcini mushrooms is unrivaled, since they don’t lose their flavor and fragrance during cooking. This low-maintenance version of the traditional risotto is very forgiving—just make sure to remember to stir it while it’s simmering on the stove. Dan Buettner