Seitan Roast Stuffed with Chestnut White Wine Risotto

1. Heat the broth over low heat and keep it warm as you make the risotto. 2. Heat a large pot over medium heat and add the olive oil and onion. Sauté the onion for about 5 minutes, or until the onion is soft and translucent. Add the garlic and stir, cooking for about 30-60 seconds. Add the rice, sage, thyme, salt, and black pepper and stir to coat in oil. 3. Add the wine and stir while it absorbs into the rice, about 2-3 minutes. Then, add broth by the cupful and let absorb into the rice fully before adding the next cup of broth, about 3-6 minutes each time. Stir frequently with each addition of broth. It should take about 20 minutes before all broth has been added and cooked in. 4. Add the cashew cream and chestnuts and turn the heat to low. Let cook 3-5 minutes until the cashew cream has absorbed. Taste and adjust salt and black pepper as desired. Turn off heat and set aside to cool, or make in advance and store in the fridge. Makes enough risotto for 2 seitan roasts. 5. Preheat the oven to 350 ºF. 6. Combine the olive oil, garlic, broth, white wine, beans, soy sauce, Worcestershire sauce, spices, salt and pepper in a blender and blend until relatively smooth. 7. In a large mixing bowl whisk together the wheat gluten and nutritional yeast to combine, then pour in the liquid from the blender. Mix together with a wooden spoon to combine, then gently knead with your hands for about 1 minute until it comes together but remains soft. Let rest for a few minutes for the gluten to relax. 8. Overlap 2 pieces of 18" long aluminum foil by about 6 inches. Turn out the seitan onto the foil and roll it into about a 14" by 12" rectangle. If it resists, let it rest for a few minutes then try again. 9. About 1/3 of the way from the bottom of the rectangle, spread out 2 1/2 cups of risotto across the long edge of the seitan, leaving about 1" at each end. Fold the bottom of the seitan over the risotto, then fold the top over. Pinch the ends of the seitan and the seam to seal, then roll tightly in the foil. Twist the ends of foil like a candy wrapper. 10. Place the foil wrapped seitan on a baking tray and bake for 1 hour and 20 minutes to 1 hour and 40 minutes, rotating the roast every 20 minutes. Check at 1 hour 20 minutes, the roast will be very firm when done (try poking with the back of a utensil as it's hot!). Give it the time it needs to feel firm and not doughy/squishy. Remove from oven and leave in foil, let sit at least 30 minutes before serving and it will stay warm for at least 1 hour after leaving the oven.