📖 Instructions

1. Prepare the cashew cream: Soak raw cashews in hot water for at least 30 minutes (or preferably 2 hours) to soften them. Drain and rinse the cashews thoroughly. This step ensures a smooth and creamy 'fontina' base. Don't skip it!
2. Make the vegetable broth: In a large pot, combine 8 cups of water with vegetable bouillon cubes or paste. Bring to a simmer and keep warm over low heat. Using homemade vegetable broth will obviously elevate the flavor, but bouillon is a great shortcut. Trust me, I do it all the time.
3. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add finely chopped shallots and garlic, and sauté until softened and fragrant (about 3-5 minutes). Be careful not to brown the garlic, or it will taste bitter. Burnt garlic is my worst nightmare!
4. Toast the rice: Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the grains are translucent around the edges. Toasting the rice enhances its nutty flavor and helps it release starch properly. You'll know its ready when it smells lovely, nutty and toasted.
5. Deglaze the pot: Pour in dry white wine (if using) and stir until it's completely absorbed. The wine adds a lovely acidity and complexity to the risotto. If you're skipping the wine, just move onto the next step.
6. Add broth gradually: Add one cup of the warm vegetable broth to the rice, stirring constantly until the liquid is absorbed. Repeat this process, adding one cup of broth at a time, and stirring continuously, until the rice is creamy and al dente (about 20-25 minutes). Patience is key here! This is where the magic happens. Each ladleful of broth releases starch, creating that signature creamy texture.
7. Prepare the vegan 'fontina': While the rice is cooking, prepare the vegan fontina sauce. In a high-speed blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and the remaining 1/2 cup of vegetable broth. Blend until completely smooth and creamy. Taste and adjust seasonings as needed. This is your "cheese" so make sure it is perfect!
8. Incorporate the 'fontina': Once the rice is cooked to al dente, remove the pot from the heat. Stir in the vegan fontina sauce, chopped fresh parsley, and ground black pepper. Mix well to combine. The risotto should be creamy and luscious.
9. Adjust consistency: If the risotto is too thick, add a little more vegetable broth to reach your desired consistency. If it's too thin, cook for a few more minutes, stirring constantly, until it thickens up. Finding the perfect balance is crucial.
10. Serve immediately: Serve the Vegan Fontina Risotto immediately in warmed bowls. Garnish with extra fresh parsley and a drizzle of olive oil (optional). Enjoy every creamy, cheesy bite! It's heaven in a bowl, honestly. Don't forget a sprinkle of red pepper flakes for a bit of a kick!