Vegan Mushroom Risotto

Instructions

1. 1

   Keep vegetable broth warm in a small saucepan over low heat. Heat 2 tablespoons olive oil in a wide, heavy-bottomed pan over high heat. Add mushrooms in a single layer (work in batches if needed) and cook undisturbed for 4 minutes until deeply browned. Stir, cook 2 more minutes, then season and set aside.

2. 2

   In the same pan, heat remaining olive oil over medium heat. Add shallot and cook 3 minutes until soft. Add garlic and Arborio rice, toasting the rice for 2 minutes until the edges turn slightly translucent and it smells nutty.

3. 3

   Pour in white wine and stir until completely absorbed, about 2 minutes. Add hot broth one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. This slow, patient process activates the starch in the rice and creates the characteristic creamy texture. Continue for 25–30 minutes until the rice is al dente and suspended in a flowing, wave-like (all'onda) consistency.

4. 4

   Remove from heat. Stir in vegan butter, nutritional yeast, thyme, salt, and pepper vigorously — this step is called mantecare and creates the final silky texture. Fold in the sautéed mushrooms. Serve immediately in warmed bowls with a drizzle of truffle oil and fresh parsley.