Wild Mushroom Risotto | Murielle Banackissa

Ingredients

• 1 tbsp + 1 tsp extra virgin olive oil (, divided)
• 4 cups (about 300g) wild mushrooms (, chopped (I used a mix of oyster, baby king oyster, shiitake and chanterelle mushrooms))
• 1 tbsp tamari
• 1 tbsp chopped fresh sage
• Freshly cracked black pepper (, to taste)
• 3-3½ cups mushroom or vegetable broth
• ¼ cup nutritional yeast
• ½ cup chopped shallots ((about 2 small or 1 large))
• 2 garlic cloves (, minced)
• 1 cup Arborio rice
• ½ cup white wine
• 1 tbsp unsalted vegan butter
• ¼ cup vegan parmesan