Recipe
1. Heat a large pot and drizzle with extra virgin olive oil. Allow the oil to heat up.
2. Add cremini mushrooms to the pot and cook until tender (about 5-10 minutes), ensuring the white part turns brown. Sprinkle dried ground thyme and a pinch of salt. Set aside, leaving some mushroom juice in the pot.
3. Drizzle more extra virgin olive oil into the pot. Saute onions and toast the rice until it turns white.
4. Pour in dry white wine, allowing it to reduce until the alcohol smell dissipates.
5. Pour enough vegetable broth into the pot to cover the rice. Wait for it to come to a boil, then reduce the heat to medium. Allow it to gently boil, stirring occasionally.
6. Repeat the process of adding enough vegetable broth to cover the rice each time it evaporates. Continue this cycle for 30-40 minutes until the rice reaches a soft yet slightly al dente consistency, ensuring to use all 4 cups of vegetable broth.
7. After adding the final batch of vegetable broth, season with salt and nutritional yeast. Introduce the cooked mushrooms, reducing the broth until the rice becomes sticky.
8. Add vegan butter and turn off the heat. Stir until well combined.
9. Serve immediately and optionally garnish with chopped parsley.
