Saffron-infused Risotto with Wild Mushrooms

Ingredients

• 1 cup Arborio rice
• 2 cups wild mushrooms
• 1 teaspoon saffron threads
• 4 cups vegetable broth
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley
• 1 quarter cup nutritional yeast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. 1

   In a small saucepan, heat 4 cups of vegetable broth over medium heat until it simmers. Add the saffron threads to the broth and let it steep while you prepare the risotto.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

3. 3

   Add minced garlic to the skillet and sauté for an additional 1 minute until fragrant.

4. 4

   Stir in the wild mushrooms and cook for about 5-7 minutes until they are tender and have released their moisture.

5. 5

   Add 1 cup of Arborio rice to the skillet, stirring to coat the rice with the oil and vegetables. Cook for 2-3 minutes until the rice is lightly toasted.

6. 6

   Pour in 1 cup of the saffron-infused vegetable broth and stir gently. Cook, stirring frequently, until the liquid is mostly absorbed.

7. 7

   Continue adding the broth, one cup at a time, allowing each addition to be absorbed before adding the next. This should take about 18-20 minutes total. Stir frequently to create a creamy texture.

8. 8

   Once the rice is al dente and creamy, remove the skillet from heat. Stir in the nutritional yeast, salt, black pepper, lemon juice, and chopped fresh parsley.

9. 9

   Serve the risotto hot, garnished with additional parsley if desired.