Prepare the stock mixture, and chop the onion and mushrooms up. Rinse the rice with a seive.
Heat oil or butter in a pan and add onion, cook until slightly translucent, 2-4 minutes.
Add mushrooms and basil, garlic, black pepper and salt. Cook for 3 minutes on a medium heat while stirring.
Add the risotto rice to the mix and stock solution, a little bit at a time, stirring throughout. Cook until the water has evaporated and slowly pour in more, roughly 5-10 minutes, sprinkle in some garlic powder.
After 10 minutes all of the stock water should have been used up, the rice should be cooked, and creamy. Serve with fresh cilantro, with your favourite entree or italian dish.
Risotto rice does not cook like regular rice, cook it on a pan and stir throughout.
Add a little bit of water at a time, when the water evaporates, add more, keep stiring to ensure all the grains of rice get enough water to absorb.
You can add vegan parmezan to the rissotto to make it that much more authentic.