J. Lohr | Wild Mushroom Risotto

Ingredients

• 4 Tbsp. olive oil, divided
• 1/2 cup dried porcini mushrooms, rehydrated in warm water for 30 minutes
• 4 cups mixed wild mushrooms (we used shiitake, portobello and chanterelle)
• 1/2 cup chopped parsley + more for garnish
• 4 Tbsp. vegan butter
• 2 medium yellow onions, diced
• 1/2 cup diced shallots
• 2 Tbsp. minced garlic
• 2 cups arborio rice
• 1 cup dry white wine
• 4 cups mushroom broth
• 4 cups vegetable broth
• 2 tsp. salt, divided
• 1 1/4 tsp. freshly ground black pepper
• 2/3 cup vegan Parmesan-style cheese