Perfect Friday night dinner: dairy-free mushroom risotto

1. Sauté garlic and shallots until softened over medium heat with olive oil. 2. Add mushrooms, salt, pepper, and thyme and mix. 3. Let the mushrooms cook down and soften until their liquid escapes. Use a lid to get them there and remove let the liquid evaporate. 4. Once most of the liquid is gone, add the rice and stir it in with mushrooms. Let the rice cook for a minute or two. 5. Add 1 cup of stock and mix it in vigorously. Stir every minute until most of the stock is absorbed. 6. Continue adding the stock 1 cup at a time and stirring until all of the stock is used. 7. The risotto should be nice and gunky by now 👅 + soft to chew. 8. Plate, grate some vegan cheese on top, and throw on some parsley. 9. Enjoy!