Garlic Mushroom Risotto

olive oil

whole garlic bulbs ((not cloves, whole bulbs))

squares of silver foil

| 1/2 cup cashew nuts ((soak for at least 2 hours in cold water or 15 minutes in boiling water))

heaping tablespoons nutritional yeast

mls | 1/2 cup water

| 1/3 cup dried mushrooms ((I used chanterelles & morels but porcini, oyster or a mixed blend would also be good. Dried mushrooms are a little pricey but a little goes a long way.)

olive oil

medium onion chopped finely

| 1 cup risotto rice ((Arborio or Carnoli work best))

mls | 1 cup white wine (( you may sub this for more stock if you have no wine although the flavour will not be as good))

mls | 2 cups mushroom broth (, or vegetable broth, (use the water you drain off the dried mushrooms and make up to 2 cups))

| 3 cups fresh crimini mushrooms (, baby portobello, or white mushrooms sliced)

fresh thyme ((optional))

vegan butter (, optional)

Salt and pepper