Creamy Mushroom Risotto with Parmesan

Instructions

1. Soak the dried porcini in 1 cup of the warm stock for 15 minutes, then strain, reserve the soaking liquid, and chop the softened porcini. Keep the remaining stock warm on the stove so it adds gradually and never cools the rice down.
2. Heat the olive oil in a wide saucepan over medium-high heat. Sauté the fresh mushrooms until they release their liquid and then brown deeply, 6 to 8 minutes, and set them aside so they keep their texture.
3. Lower the heat to medium and cook the shallots until soft and translucent, then add the garlic for 30 seconds. Stir in the Arborio rice and cook for 2 minutes until the edges look translucent, then add the white wine and stir until it is absorbed.
4. Add the porcini soaking liquid and the warm stock one ladle at a time, stirring often and waiting until each addition is almost absorbed before adding the next. This should take about 18 to 20 minutes and the rice should end up creamy, glossy, and just al dente at the center.
5. Stir the browned fresh mushrooms, chopped porcini, thyme, salt, and pepper back into the risotto, then pull the pan off the heat and beat in the butter and Parmesan until the risotto looks shiny and loose enough to spread slowly on a plate. If you are splitting the dish, finish the second bowl with DF butter and nutritional yeast instead.
6. Serve immediately while the risotto still flows a little. The final texture should be creamy without being soupy, with mushroom flavor in every bite.