• Step 1: In a large saucepan, bring the vegetable broth to a simmer over medium heat. Reduce heat to low to keep the broth warm while you prepare the risotto.
• Step 2: In a separate large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
• Step 3: Stir in the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
• Step 4: Add the sliced cremini and shiitake mushrooms to the skillet and sauté for 8-10 minutes, until the mushrooms are tender and lightly browned.
• Step 5: Add the Arborio rice to the skillet and stir to coat the grains with the oil. Toast the rice for 2-3 minutes, stirring frequently, to bring out the nutty flavor.
• Step 6: Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 2-3 minutes.
• Step 7: Begin adding the warm vegetable broth to the skillet, 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for 18-22 minutes, until the rice is tender and the risotto has a creamy consistency.
• Step 8: Remove the skillet from heat and stir in the unsweetened almond milk and nutritional yeast. Season with salt and freshly ground black pepper to taste.
• Step 9: Serve the creamy vegan mushroom risotto immediately, garnished with a sprinkle of dried thyme.