Vegan Seared 'Scallop' Risotto with Dill Oil - Gaz Oakley

Ingredients

• 5 King Oyster Mushrooms, will produce 15 scallops
• 1 Sheet Nori, cut small
• 1 Shallot, sliced fine
• 1 clove Garlic, sliced fine
• Sprig Thyme
• 200ml White Wine
• 400ml Vegetable Stock
• Juice of 1 Lemon
• 4 Shallots, chopped fine
• 2 Cloves of Garlic, minced
• 1 tsp Sea Salt
• 2 cups/200g Risotto Rice
• 4 cups/1 Litre Hot Vegetable Stock, plus a little extra.
• 1 cup/ 50ml Vegan Friendly White Wine
• 2 tbs Nutritional Yeast (optional)
• 1/2 cup/50g Vegan Cheese, grated (optional)
• Large Handful Dill
• 1/2 cup/125ml Rapeseed Oil
• Rocket