Creamy Mushroom Vegann Risotto

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 1 cup sliced mushrooms (such as cremini or shiitake)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• ½ cup dry white wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast (for extra umami flavor)
• 1 tablespoon soy sauce or tamari
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Vegan parmesan cheese (optional, for serving)

Instructions:

1. Prepare the Mushroom Broth: In a saucepan, heat the vegetable broth over medium heat until simmering. Add the sliced mushrooms and simmer for about 15-20 minutes to infuse the broth with mushroom flavor. Once done, strain the broth to remove the mushrooms, but reserve the broth. Set aside.
2. Sauté Onion and Garlic: In a large skillet or a wide saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and translucent, about 3-4 minutes.
3. Toast the Rice: Add the Arborio rice to the skillet with the onions and garlic. Stir to coat the rice with the oil and toast for 1-2 minutes until slightly translucent around the edges.
4. Deglaze with Wine (Optional): If using white wine, pour it into the skillet and stir continuously until it has been absorbed by the rice.
5. Start Adding Broth: Begin adding the mushroom-infused vegetable broth to the rice, one ladleful at a time. Allow each addition of broth to be mostly absorbed by the rice before adding more. Stir frequently to ensure the rice cooks evenly and doesn’t stick to the pan. This process should take about 18-20 minutes.
6. Incorporate Soy Sauce and Nutritional Yeast: Once the rice is nearly cooked and has reached a creamy consistency, stir in the soy sauce and nutritional yeast. These ingredients will enhance the savory flavor of the risotto.
7. Adjust Seasoning: Taste the risotto and season with salt and pepper according to your preference.
8. Serve: Once the risotto is creamy and the rice is cooked to al dente, remove it from the heat. Serve hot, garnished with freshly chopped parsley and vegan parmesan cheese, if desired.