Saffron risotto with porcini mushrooms

For 2 people
200 g of mushrooms
1 liter of vegetable stock
2 Tablespoons extra virgin olive oil
1 shallot
160 g rice
1 sachet of Saffron
2 cloves garlic
pepper
salt
2 tablespoons nutritional yeast flakes and a little olive oil (to cream)

Clean the mushrooms by deleting the earthy part of the stem with rootlets, scrub thoroughly with a stiff bristle brush and wipe with a damp cloth to remove any remaining dirt.
Slice them.
Heat the broth.
In a soup pan put half oil and coarsely tritarvi shallots.
Turn on the heat and sauté the shallots over medium heat.
When it is browned add a spoonful of broth and continue cooking for 5 minutes.
Add more broth if the sauce becomes too dry.
Add the rice and toast for a few minutes.
Add 4-5 ladles of boiling broth and set the timer according to minutes to cook the kind of rice you are using (usually 15-18 minutes).
Continue adding the broth as it is absorbed, stirring occasionally, without letting the mixture dries too, otherwise he would cook and intermittently.
Halfway through cooking, add the saffron dissolved in a spoonful of broth.
While the risotto finished cook put the remaining oil in a frying pan and peeled garlic.
Do it well and then remove it on high heat until golden add mushrooms.
Blow them up on high heat for a few minutes, add a tablespoon of broth, a sprinkling of pepper, a pinch of salt and continue cooking a few minutes up to dry the cooking liquid.
Switch off and keep warm.
After cooking the rice stir in a little olive oil and baking sacglie, keeping aside a little for garnish, add salt, turn off the heat and cover for one minute.
Distribute the rice on the plate, put all around stir-fried mushrooms and garnish with the remaining yeast flakes and a sprinkling of pepper.