Ingredients:

320g risotto rice (such as Carnaroli or Arborio)
300g mixed mushrooms (porcini, champignon, etc.)
1 onion
2 cloves of garlic
Vegetable broth
Saffron (around 0.5g or to taste)
Olive oil
Vegan butter (optional, for creaminess)
Nutritional yeast flakes (optional, for a “cheesy” flavour)
Salt and pepper, to taste
Fresh parsley (optional)

Directions:

1. **Prepare the ingredients:** Heat the vegetable broth in a saucepan and keep it warm over low heat. Clean the mushrooms, slice them, and finely chop the onion and garlic.

2. **Sauté and toast the rice:** In a large saucepan, heat a bit of olive oil. Add the chopped onion and garlic and sauté over medium heat. Add the rice and toast it for a couple of minutes, stirring continuously.

3. **Adding wine and saffron:** Deglaze the rice with a bit of dry white wine (optional) and add the saffron, stirring until the wine evaporates.

4. **Adding mushrooms and cooking the risotto:** Incorporate the mushrooms into the pan and start adding the warm vegetable broth gradually, stirring gently. Continue adding broth as it gets absorbed, cooking the risotto for about 18-20 minutes, tasting to check the rice’s texture.

5. **Finishing:** Once the rice is cooked to the desired consistency, remove the pan from the heat. If you prefer a creamy texture, you can add a small amount of vegan butter. Adjust the seasoning with salt and pepper according to your taste.

Serve the risotto hot and, if preferred, garnish it with some chopped fresh parsley and a sprinkle of nutritional yeast flakes for a “cheesy” touch. Enjoy your meal!