Creamy Vegan Mushroom Risotto 2 Tablespoons Olive Oil 1 Shallot, Minced 2 Cloves Garlic, Finely Minced 12 Ounces Mixed Mushrooms, such as Cremini, Portobello, Shiitake, or Oyster 1 Cup Sushi Rice 3 Cups Mushroom Stock or Vegetable Stock, Warmed 1/2 Cup Dry White Wine 1/4 Cup MiSOgood Sweet and Savory White Miso 2 Tablespoons Nutritional Yeast 1/2 Cup Plain, Unsweetened Non-Dairy Milk or Coconut Milk 1/2 Cup Frozen Peas, Thawed 1 Tablespoon Lemon Juice 1 Tablespoon Fresh Parsley, Minced Truffle Oil (Optional) Set a large saucepan over medium heat and warm the oil before adding in the shallot and garlic. Saute for 5 – 8 minutes, until softened and aromatic, before stirring in the mushrooms. Cook for another 5 minutes, until the mushrooms have wilted and released a bit of their liquid. Incorporate the rice, stirring to coat, and cook until translucent; about 3 – 4 minutes. Seperately, whisk together the stock, mirin, miso, and nutritional yeast. Pour in one cup of this mixture, reducing the heat to medium-low, keeping the liquid at a gentle simmer. Stir periodically, scraping the bottom and sides of the pot with your spatula to prevent the mixture from sticking and burning. Once the liquid has mostly absorbed into the grains, add in another cup of stock. After about 25 minutes of cooking, the liquid should have absorbed into the rice, and the rice will be creamy but tender. Turn off the heat and add the non-dairy milk, peas, and lemon juice. To serve, portion the risotto into bowls and top each one with a sprinkle of parsley. Drizzle with a light touch of truffle oil if desired. Enjoy immediately, while piping hot! Makes 3 - 5 Servings Notes: For a non-alcoholic alternative to white wine, simply use an additional 1/2 cup mushroom or vegetable stock instead.