Vegan Wild Mushroom Risotto

Plain and simple: This vegan risotto is kick ass. With its "soul food" power, it makes you happily stuffed, satisfied and stoked that you're eating food that is making your belly smile in more than 1 way!

6 cups vegetable broth

1/4 cup dried mushrooms (I like chanterelles)

1/2 cup hot water

3 Tbs Olive Oil

1/4 cup Earth Balance Buttery Spread

1 cup fresh Mushrooms (like crimini, porcini, or portobello)

2 garlic cloves

1 small onion, chopped

1 shallot, chopped

1 cup Arborio rice

1/3 cup white wine

1/2 cup Vegan Parmesan cheese

2 Tbs Basil, chopped

In a large saucepan warm the vegetable broth over low heat to keep warm. Place hot water and dried mushrooms in a bowl for about 20 minutes. When mushrooms are soft add to warming vegetable broth.

Heat 1 Tbs of olive oil and 1 Tbs of Earth Balance in a large saute pan. Add fresh mushrooms and saute till soft and lightly browned and remove mushrooms from heat. Heat remaining amount of olive oil, add onions and shallot till soft and transparent. Add garlic and remaining Earth Balance and saute for 1 minute. Add rice and mix till well combined. Pour in white wine and stir till absorbed. Add 1 cup of vegetable broth and stir till almost fully absrobed. Continue adding 1 cup of broth at a time, stir constantly until absorbed. Keep adding broth till rice is a creamy texture, and broth is almost completely gone. (this whole broth-adding process should take about 30-35 minutes) Stir in sauteed mushrooms, and vegan parmesan cheese. Sprinkle with freshly chopped basil. Serve & Devour