Our risotto is made the old-school way. Caramelize onions in olive oil, add the risotto and toast slightly, deglaze with white wine, slowly add stock. Boom. Finally, the basil pesto and sautéed mushrooms are added.
· Traditional arborio rice
· Cremini mushrooms
· Nutritional yeast (non-fortified) adds a creaminess to the dish and keeps it vegan
· 5-year shelf life