Dairy-Free Mushroom Risotto with Truffle Oil

Ingredients

• 1.5 cups Arborio Rice
• 6 cups Vegetable Broth
• about 450 g Mixed Mushrooms (cremini, shiitake, oyster)
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1/2 cup Dry White Wine (optional)
• 2 tbsp Nutritional Yeast
• 1 tsp Truffle Oil
• 2 tbsp Fresh Parsley (chopped)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 6 cups of Vegetable Broth in a medium saucepan and bring it to a simmer over medium-low heat (148.9-162.8°C / 150-160°C). Once simmering, reduce the heat to low to keep it warm.
2. 2Add 2 tablespoons of Olive Oil to a large, heavy-bottomed pot or Dutch oven and heat over medium heat (about 175°C / 175°C). Add the 1/2 medium Onion, diced, and the 2 cloves Garlic, minced, and cook, stirring occasionally, until softened, about 5 minutes.
3. 3Add the about 450 g Mixed Mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
4. 4Add the 1.5 cups Arborio Rice to the pot. Cook, stirring constantly, for 1 minute until the grains look slightly toasted.
5. 5If using, pour in the 1/2 cup Dry White Wine. Cook, stirring constantly, until the wine has been completely absorbed by the rice, about 2 minutes.
6. 6Begin adding the warm Vegetable Broth, 1 cup at a time. Stir the rice constantly, allowing each addition of broth to be almost completely absorbed before adding the next cup. Continue this process until you have used all 6 cups of broth, which should take about 20-25 minutes. The risotto should be creamy, and the rice should be tender but still have a slight bite (al dente).
7. 7Remove the pot from the heat. Stir in the 2 tablespoons Nutritional Yeast, 1 teaspoon Truffle Oil, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper until well combined.
8. 8Serve the risotto immediately, garnished with the 2 tablespoons Fresh Parsley, chopped.

Substitutions

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