Wild Mushroom Risotto

Instructions

1. Preheat a large pan on medium heat. Once hot, add 1 tablespoon of olive oil and the mushrooms and cook for 5 minutes until they are brown in color and have released some of their water.

2. Increase the heat to medium high and add tamari half of the chopped sage and pepper. Cook until golden brown (about 3-4 minutes). Transfer into a bowl.

3. To another smaller saucepan, add vegetable broth along with nutritional yeast and heat up on medium low. Keep warm.

4. Return the large pan to the stove but decrease the heat to medium heat. Add the remaining 1 teaspoon of olive oil along with shallots and cook until translucent (about 2-3 minutes).

5. Add the minced garlic and the remaining chopped sage and cook for an additional 30 seconds.

6. Add the Arborio rice and cook for 2 minutes, stirring regularly.

7. Pour in the white wine and cook until absorbed, stirring regularly.

8. Once the wine is absorbed, add 1/2 cup of the warm vegetable stock. Cook until absorbed, once again stirring regularly.