Sear the mushrooms.

1. Heat the olive oil in a wide skillet or sauté pan over medium heat.
2. Add the mushrooms in an even layer and cook undisturbed for 3–4 minutes per side, until deeply golden and lightly crisp at the edges.
3. Transfer to a plate and set aside.

Build the base.

1. In the same pan, melt the vegan butter over medium heat.
2. Add the onion and cook for 6–8 minutes, stirring occasionally, until soft and lightly golden around the edges.

Bloom the aromatics.

1. Add the garlic and dried thyme and cook for about 1 minute, just until fragrant.

Toast the rice and deglaze.

1. Increase the heat to medium-high and pour in the white wine, scraping up any browned bits from the pan. Let it cook down until mostly evaporated.
2. Add the arborio rice and stir for 1–2 minutes, until the grains look slightly translucent around the edges.

Cook the risotto.

1. Reduce the heat to medium.
2. Add 1 cup of the warm stock and stir frequently until fully absorbed.
3. Continue adding the stock, 1 cup at a time, stirring and letting each addition absorb before adding the next. This should take about 20–25 minutes total.

Finish with mushrooms and seasoning.

1. When the rice is tender with a slight al dente bite, stir in about two-thirds of the cooked mushrooms.
2. Remove the pan from the heat.
3. Stir in the optional miso (starting with ½ teaspoon and adjusting to taste) and the nutritional yeast or vegan parmesan.

Serve.

1. Spoon the risotto into bowls. Chop or slice the remaining mushrooms and scatter them over the top.
2. Finish with fresh parsley and serve immediately.