01
In a medium saucepan, heat vegetable broth over medium heat.
Once simmering, reduce heat to low to keep warm.
02
In the meantime, heat a large pan* over medium heat. Once hot,
add oil and shallot and season with a pinch of salt and pepper. Sauté
for 3-4 minutes – stirring frequently. Then add mushrooms and
coconut aminos and continue sautéing until the mushrooms are
golden brown and caramelized. Optional: remove some of the
shiitake mushrooms from the pan and reserve for serving – not
necessary, but it makes a nice garnish.
03
Add the thyme and arborio rice and cook for 1 minute, stirring
occasionally. Then add dry white wine and stir gently. Cook for 2
minutes or until the liquid is mostly absorbed.
04
Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a
time, stirring almost constantly, giving the risotto little breaks to
come back to a simmer. The heat should be medium, and there
should always be a slight simmer (adjust heat as needed). You want
the mixture to be cooking consistently but not boiling or it can get
gummy and cook too quickly.
05
Continue to add vegetable stock 1 ladle at a time, stirring to
incorporate, until the rice is ‘al dente’ – cooked through but still has a
slight bite. This whole process should take about 15-20 minutes.
06
Once the rice is cooked through and al dente, remove from heat
and add vegan parmesan cheese. Stir to coat (see photo). Taste and
adjust flavor as needed, adding sea salt and pepper to taste or more
vegan parmesan to enhance the cheesiness. If dry at this point, add
a little more warmed broth.
07
To serve, divide between serving bowls and top with reserved
mushrooms, additional vegan parmesan cheese, and a sprinkle of
fresh parsley (all optional).
