In a skillet over medium-low heat, caramelize the chopped onion for 10 minutes, adding a pinch of salt and splashes of water to keep it from sticking. Once the onion is browned and looking "stringy", add the sliced mushrooms, garlic and another pinch of salt. Cook for an additional five minutes.
Warm 4 cups of veggie broth in the microwave (or in separate sauce pan). Warm broth helps the risotto come together faster.
Add the dry arborio rice (risotto) and olive oil to the skillet with the onion and mushroom. Toast the rice at medium heat, stirring constantly for about 3 minutes until aroma is released. Avoid browning.
Once rice is toasty, add white wine (substitute cooking wine if desired). Allow the liquid to simmer and reduce until pan in nearly dry. Stir in the yeast flakes.
Add veggie broth 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. Stir constantly. Process takes about 20 minutes. Continue adding broth until rice is al dente and broth is creamy. When you run your spatula through the risotto, the risotto will fill the space like a wave rolling to shore. You may not use all of the broth.
Polish with another splash of olive oil and dash of salt if desired. Garnish with chopped parsley, green onions or Italian seasoning. Serve immediately for maximum creaminess.