Dice garlic & onion then add to large-pot with olive-oil along with sea salt. Bring to moderate heat & cook stirring frequently for 10minutes, or till onion turns translucent.
Pour in arborio rice & toast till grains become lightly aromatic for a few minutes. Then pour in vegetable broth, beginning with 2-cups and adding more in splashes because it thickens (I used 5-cups total).
Cook for 20-30minutes, stirring frequently till risotto is wanted feel (gentle & chewy). Then add nutritional-yeast and stir to combine.
While risotto is cooking, then cook balsamic mushrooms. Slice mushrooms and put in to a skillet with olive-oil along with sea-salt. Bring to moderate heat.
Cook mushrooms for 10minutes, then reduce heat to low & add balsamic vinegar cook for a few minutes.
Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to blend. Serve and enjoy risotto in the bowls.