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Chop aromatics: Add leeks, shallots & garlic to mixing bowl. 5 sec / speed 5. Scrape down.
Sauté and soften (extra time for leeks): Add 3 - 4 tbsp olive oil. 12 min / 120°C / speed 1 / reverse.
Remove leek mixture from mixing bowl.
Add vegetable oil, rice and toast: Add 1 Tablespoon vegetable oil, 250 g risotto rice. 5 min / 100°C / speed 1 / reverse.
Deglaze with prosecco: Add 150 g prosecco. 2 min / 100°C / speed 1 / reverse, MC off.
Add stock & seasonings: Add 500 g water, Veg stock cube or 1 tbsp BTB, Black pepper, Pinch of salt. Stir: 5 sec / speed 2 / reverse. Cook: 10 min / 100°C / speed 1 / reverse. Stop cooking. Add another 100 ml water, leek mixture and chopped parsley into the rice, stir through. Cook: 5-10 minutes or until done, 100°C / speed 1 / reverse.
Make it creamy + complex and umami: Add 25–40 g vegan butter, 3–4 tbsp nutritional yeast, a few shakes of Aromat, Parsley, (optional) Lemon zest for lift, 2-3 tsp Prosecco for complexity. Use spatula to fold in until glossy and creamy. Taste → adjust salt, pepper, nooch.