For the Portobello Mushroom Caps: (Optional)

1. Preheat the oven to 400F. Add the Tamari and Maple Syrup to the bottom of a large bowl and whisk well, then toss in the sliced Mushroom Caps. Spread evenly onto a greased or lined baking tray, and sprinkle generously with Black Pepper.
2. Bake at 400F for 25 Minutes, or until tender.

For the Risotto:

1. First, warm the Vegetable Broth in a large pot over the stove; keep the burner on low heat throughout the Risotto-making process, to ensure it stays warm.
2. Next, add the Nutritional Yeast to a separate, large pan over Medium-High Heat. Toast the Nutritional Yeast for 2-3 minutes, stirring frequently. The “Nooch” will turn a darker color and start to smoke once toasted; remove from the pan and set aside in a small dish.
3. Repeat the same toasting process with the dry Arborio Rice, stirring occasionally. Remove from the heat once the grains of Rice start to turn golden brown, then set aside.
4. Return the pan to the burner, and reduce the heat to Medium. Add the Shallot to the pan with a splash of Vegetable Broth and sauté until translucent. Then, add the diced Mushrooms, Thyme, and dry White Wine to the pan; simmer the Mushrooms in the Wine for 7-8 minutes, stirring occasionally.
5. Add the Arborio Rice to the pan along with ½ cup of the Vegetable Broth; reduce the heat to Medium-Low and stir the mixture frequently, to ensure all grains of rice are evenly cooking. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional ½ cup of warm broth, and repeat.
6. Begin to taste the Risotto for doneness at around the 14 minutes mark, though it may take 20-25 minutes to cook in total. The Rice will be creamy but have a slightly al dente texture once finished.
7. Once the Risotto has cooked, stir in toasted Nutritional Yeast and Rosemary Garlic Cashew Cream. Transfer to a plate, garnish as desired, and serve immediately.