Step 1

Preheat the oven to 400F. Add the Tamari and Maple Syrup to the bottom of a large bowl and whisk well, then toss in the sliced Mushroom Caps. Spread evenly onto a greased or lined baking tray, and sprinkle generously with Black Pepper.

Step 2

Bake at 400F for 25 Minutes, or until tender.

Step 3

First, warm the Vegetable Broth in a large pot over the stove; keep the burner on low heat throughout the Risotto-making process, to ensure it stays warm.

Step 4

Next, add the Nutritional Yeast to a separate, large pan over Medium-High Heat. Toast the Nutritional Yeast for 2-3 minutes, stirring frequently. The “Nooch” will turn a darker color and start to smoke once toasted; remove from the pan and set aside in a small dish.

Step 5

Repeat the same toasting process with the dry Arborio Rice, stirring occasionally. Remove from the heat once the grains of Rice start to turn golden brown, then set aside.

Step 6

Return the pan to the burner, and reduce the heat to Medium. Add the Shallot to the pan with a splash of Vegetable Broth and sauté until translucent. Then, add the diced Mushrooms, Thyme, and dry White Wine to the pan; simmer the Mushrooms in the Wine for 7-8 minutes, stirring occasionally.

Step 7

Add the Arborio Rice to the pan along with ½ cup of the Vegetable Broth; reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are evenly cooking. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth, and repeat.

Step 8

Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.

Step 9

Once the Risotto has cooked, stir in toasted Nutritional Yeast and Rosemary Garlic Cashew Cream. Transfer to a plate, garnish as desired, and serve immediately.