This risotto builds deep flavor from two kinds of mushrooms, seared until deeply golden and packed into every creamy spoonful. Arborio rice gets toasted in olive oil, then slowly simmered with warm broth, ladleful by ladleful, until it turns glossy and just tender at the center. A splash of dry white wine deglazes the pan and adds brightness, while garlic and fresh thyme build a savory backbone. Nutritional yeast stirred in at the end lends a rich, cheesy depth without any actual cheese, finishing the dish in velvety, spoon-coating texture. Topped with fresh parsley for a pop of color, this is comforting, restaurant-style risotto you can make any night of the week. It's a satisfying, meat-free main that fits easily into a vegetarian kitchen.
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Pour the vegetable broth into a large saucepan and set over medium-low heat until it reaches a gentle simmer. Keep it warm on the lowest setting while you cook the risotto — cold broth added to the rice will slow cooking and affect the final texture.
Heat 1½ tbsp of the olive oil in a large skillet or wide Dutch oven over medium-high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deeply golden. Stir and continue cooking for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Season with a pinch of salt and pepper, then transfer to a plate and set aside.
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