The Best Vegan Salisbury Steak Risotto

0 Start by making the gravy portion. In a large non-stick skillet, heat the olive oil on medium high. 
1 Add the onion and garlic. Sauté, reducing heat as needed, until the onion is translucent. About 2 minutes. 
2 Add the mushrooms, sauté for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. Season the mushrooms with a pinch of salt and pepper.
3 Now, add the vegan beef to the skillet, and crumble it with a wooden spoon, stirring it into the mushroom. Then sauté until the vegan beef is brown. About 5 minutes. Season with a pinch of salt and pepper. 
4 Sprinkle the flour into the skillet and then toss to coat the vegan beef and mushrooms with the flour.
5 Pour the broth, Dijon and ketchup into the skillet, then stir to evenly combine everything. Let the gravy simmer for 2 to 3 minutes or until the gravy is thick enough to coat the back of the spoon. Taste and adjust seasonings.
6 Turn off the heat and then pour the gravy, beef, mushrooms and all into a heat proof bowl. I like to keep the gravy warm in the oven at around 200 degrees(F).
7 Start the risotto. In a medium sized sauce pan, heat the 6 cups of broth on medium. Bring to a simmer and then keep hot on medium low to make the risotto.
8 On a separate burner, heat the olive oil in the non-stick skillet you used for the gravy on medium high again. 
9 Add the onion and sauté until translucent. About 2 minutes. 
10 Pour the Arborio rice into the skillet and toss with the onions. Let the rice toast for 1 to 2 minutes. 
11 Pour the beer into the skillet with the rice and stir, letting the beer be absorbed by the rice.
12 Now, taking about 1/2 cup of the hot broth out of the sauce pan at a time. Pour the 1/2 cup of broth into the skillet with the risotto. Stir consistently until the broth is absorbed. 
13 Continue this process, adding about 1/2 cup of broth at a time, then stirring until the broth is absorbed, until all 6 cups of broth have been added and absorbed. This whole process will take 30 to 40 minutes. 
14 Put the heat on low, then add the vegan butter and vegan Parmesan to the risotto. Stir until everything has melted into the risotto. 
15 Add a few pinches of salt and pepper. Taste the risotto and adjust seasonings. 
16 Pour about 1/2 to 3/4 of the Salisbury steak gravy into the risotto. And stir to combine.
17 Turn off the heat. Then divide the risotto into bowls, top each with a little more gravy, toasted bread crumbs and chives.