Vegan Mushroom Risotto

Instructions

1. In a large saucepan or Dutch oven, heat 2 tablespoons of Olive Oil from the Risotto Base over medium heat. Add the Yellow Onion and cook until softened, about 5-7 minutes. Stir in the Garlic and cook for 1 minute more until fragrant.
2. Add the Arborio Rice to the saucepan and stir continuously for 2-3 minutes until the edges of the grains become translucent and they make a slight popping sound. This 'toasting' step is crucial for good risotto.
3. Pour in the Dry White Wine and stir, scraping up any browned bits from the bottom of the pan, until the wine is fully absorbed by the rice.
4. Begin adding the warm Vegetable Broth, 1/2 cup at a time. Stir frequently, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente (cooked through but still firm to the bite).
5. While the risotto is cooking, heat 1 tablespoon of Olive Oil from the Mushrooms group in a separate skillet over medium-high heat. Add the Cremini Mushrooms and cook, stirring occasionally, until they are golden brown and have released their liquid, about 5-7 minutes.
6. Once the risotto is cooked to your desired consistency, stir in the cooked Cremini Mushrooms, Nutritional Yeast, Fresh Parsley, Salt, and Black Pepper from the Finishing group. Taste and adjust seasoning as needed.
7. Serve immediately, garnished with extra fresh parsley if desired.