Today, I'm going to try making vegan mushroom risotto using a recipe from Two Spoons. I had to look up how to cut Portobello mushrooms. Apparently you remove the stem and the gills. I just sliced them into thin strips. Then I chopped up some garlic and white onion, heated up some vegetable broth in a separate pan, added a couple of spoonfuls of coconut oil to a medium hot pan with the chopped garlic and onion, season it with some sea salt and cook until the onion became translucent, add a cup of arborio rice. Then I added about half a cup of vegetable broth. I kept adding the broth as the rice absorbed the liquid.
When I streamed myself cooking risotto for the first time a couple weeks ago there were a lot of concerned people because I wasn't stirring aggressively enough. So I made sure to do it this time. When the risotto is about halfway done cooking, I grabbed a separate pan to cook the mushrooms. I season them with some salt and add balsamic vinegar. Back to the risotto, I added half a cup of nutritional yeast, the mushrooms and some chopped parsley. Is it the best-looking risotto? Absolutely not. I think it's supposed to look creamy but I loved it. I don't know how the yeast made the dish cheesy and you had the different textures of the rice and the mushrooms. I could have easily eaten the whole pan.