Wild Mushroom and Leek Risotto (Risotto ai fungi e porri senza lattosio) - Kosher.com

Ingredients

• 900 milliliters/3 and 3/4 cups hot vegetable stock, such as Manischewitz Vegetable Broth
• 3 tablespoons Tuscanini Extra Virgin Olive Oil, plus extra for the parsley oil
• 1 large onion, finely chopped
• 2 leeks, chopped
• 6 cloves garlic, finely chopped
• 350 grams/1 and 3/4 cups risotto rice
• 125 milliliters /1/2 cup dry white wine, such as Baron Herzog Late Harvest Chenin Blanc
• 200 milliliters / 3/4 cup soy cream/creamer
• 300 grams/10 ounces mixed wild mushrooms
• 3 tablespoons finely chopped parsley
• sea salt
• freshly ground black pepper