Ingredients
Method
- Heat vegetable stock in a medium saucepan and keep it at a gentle simmer throughout the cooking process.
- Heat 2 tablespoons olive oil in a large, heavy-bottomed pan over medium-high heat. Add sliced mushrooms and cook without stirring for 3-4 minutes until golden brown on one side.
- Stir mushrooms and continue cooking for another 5-6 minutes until caramelized and most liquid has evaporated. Season with salt and pepper, then transfer to a plate and set aside.
- Add remaining 1 tablespoon olive oil to the same pan. Add diced onion and cook over medium heat for 3-4 minutes until softened and translucent.
- Add minced garlic and cook for another minute until fragrant. Add Arborio rice and stir constantly for 2-3 minutes until rice is lightly toasted and coated with oil.
- Pour in white wine if using and stir until mostly absorbed. Begin adding warm stock one ladle at a time (about 3/4 cup per addition), stirring frequently.
- Continue adding stock and stirring as each addition is mostly absorbed, about 3-4 minutes between additions. This process will take 18-22 minutes total.
- After about 15 minutes, stir in the caramelized mushrooms and continue cooking. Taste rice frequently during the last 5 minutes to check for doneness.
- When rice is tender with a slight bite and mixture is creamy, remove from heat. Stir in nutritional yeast, fresh thyme, and half the parsley.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with remaining fresh parsley.
Notes
For best results, use a mix of mushroom varieties for complex flavor. The rice should be creamy but still have a slight bite when finished. If risotto becomes too thick, add a bit more warm stock. Leftover risotto can be refrigerated for 2 days and reheated gently with additional stock.