1 cup sliced mushrooms (cremini, shiitake, or any variety you prefer)
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup dry white wine (optional)
2 tablespoons olive oil
1/4 cup nutritional yeast (for cheesy flavor, optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish, optional)
Instructions:
Prepare the Ingredients:
Heat the vegetable broth in a saucepan and keep it warm over low heat.
In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the sliced mushrooms to the pan and sauté until they are tender and browned, about 5-7 minutes. Season with salt and pepper to taste.
Cook the Rice:
Add the Arborio rice to the pan with the mushrooms and stir to coat the rice with the oil and mushroom mixture. Cook for about 2 minutes, stirring frequently, until the rice becomes slightly translucent around the edges.
If using, pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.
Add the Broth:
Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. This process will take about 20-25 minutes. The rice should be creamy and tender but still slightly firm (al dente) when done.
Finish and Serve:
Once all the broth has been absorbed and the rice is cooked to your desired consistency, remove the risotto from the heat.
Stir in the nutritional yeast, if using, for a cheesy flavor.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the risotto hot, garnished with fresh chopped parsley if desired.
