1. First, prepare produce.

• For the mushrooms: rinse with water, then pat dry. Remove the hard ends and slice thinly.
• For the shallots: slice off end opposite the hairy root. Slice in half lengthwise (cut the root in half), then remove papery outside. Place onto largest flat side, then slice thinly parallel to the root.
• For the garlic: gently smash with flat side of knife (careful with your hands - sharp edge toward cutting board always!). Then mince with knife, or a garlic press.

2. Place mushrooms into a frying pan on medium heat with a splash of grapeseed oil and pinch of salt. Cook until mushrooms release juices and shrink to half their original volume (5-8 minutes). Then add soy sauce, and stir gently until mushrooms absorb the soy sauce. Set aside off the heat until risotto is ready.

3. Now, prepare the risotto. Start by sautéing the shallots in a splash of grapeseed oil and pinch of salt in a large flat bottomed pan on medium heat.

4. Once the shallots are soft (3-4 minutes), add garlic and arborio rice. Stir frequently to prevent burning. You may smell a slightly nutty aroma - this is great!

5. Toast the arborio rice for another 2-3 minutes, then add 1 cup of the vegetable broth. Stir every couple minutes to prevent sticking. Once the rice has absorbed all of the liquid, add another cup, alternating wine and vegetable broth.

6. As the rice absorbs more of the vegetable broth and wine, a sauce will form. Once you can draw a line in the risotto without it closing immediately, it's time for more liquid.

7. Once the rice has absorbed all of the vegetable broth and wine, give it a taste. If it still has a "bite," or hard bits, add water (or plant based milk) a quarter cup at a time until it's soft enough for your taste. In my experience, "al dente" or rice with just a little "bite" is perfect.

8. Off the heat, add sautéed mushrooms, thyme leaves, and vegan butter. Stir gently until butter melts. Season with salt and pepper to taste, and serve!