1tbspsoy sauceor tamari, or just sub a pinch of sea salt
freshly ground black pepperto taste
fresh herbsto garnish, for example: thyme, marjoram, sage, etc.
Bring the vegetable stock to a simmer in a saucepan.
In a large skillet, sauté the mushrooms in about 2 Tbsp of olive oil or butter, with a pinch of black pepper, until well browned. Add salt to season at the end of cooking. Transfer to a bowl.
In the same pan, sauté the leeks in another splash of oil or butter until translucent, about 5 minutes. Add the garlic and rice and stir for another minute, until fragrant.
Add the wine to the skillet to deglaze, stirring for a minute or so to remove any stuck bits.
Add hot vegetable stock to the rice pan in several additions, 1/2 cup at a time, until absorbed. This process should take about 20-25 minutes for the rice to fully absorb the broth.
Season to taste with soy sauce, onion powder, thyme, a sprinkle of nutritional yeast (if desired), and black pepper. Don't add any salt before tasting it first, soy sauce adds plenty of saltiness (plus a savory umami depth) and it’s easy to overdo it on the salt if the broth has a high sodium content!
Stir in the cooked mushrooms, garnish with fresh herbs and enjoy!