Allergen-friendly Mushroom Risotto

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• 230 g onions, quartered
• 2 garlic cloves
• 30 g extra virgin olive oil
• 1200 g water, hot
• ½ Tbsp black peppercorns
• 2 dried bay leaves
• 2 sprigs fresh thyme
  oder ½ tsp dried thyme

Risotto

• 10 g fresh parsley leaves
• 100 g onions, quartered
• 1 garlic clove
• 40 g extra virgin olive oil
• 50 g dried porcini mushrooms, soaked in boiling water for 30 minutes then squeezed dry, soaking liquid reserved
  oder 250 g fresh porcini mushrooms
• 350 g risotto rice
• 2 Tbsp nutritional yeast (optional)
• 1 ½ tsp fine sea salt