Ingredients

• 200 g risotto rice (arborio, carnaroli or vialone nana)
• 2 tbsp extra virgin olive oil
• 1/2 cup dried porcini mushrooms, soaked in 1/2 cup boiling water for 20 minutes (optional)
• 500 ml vegetable stock
• 1 golden onion, finely diced
• 1 1/2 cups fresh (or frozen) mushrooms of your choice, sliced
• 250 ml vegan champagne (if a good sparkling wine is good too)
• 20 g vegan butter or margarine
• small handful Italian parsley, chopped
• warm water
• salt and pepper, to taste
• 1/4 cup vegan parmesan cheese – plus more for serving (optional)

Instructions

1. In a saucepan, warm the broth over low heat.
2. Warm 1 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth (or warm water when the broth is finished) 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 25 minutes. (depending on your rice and the heat setting of your stove)
4. Remove from heat, and stir in mushrooms with their liquid and butter. Season with salt and pepper to taste and add parmesan cheese. Stir to coat.
5. Serve immediately with parsley.

https://www.thefoodie.info/mushroom-champagne-risotto/