Milanese Style Risotto

1 comment

I wouldn’t call this the original, people from Milan would be horrified to read my recipe, but it is still a “smooth” risotto with saffron. The only problem is that I used the pistils (from my Mum’s crocuses) instead of the “sachet” and then I didn’t know how to adjust it, for both the quantity and the method, so I improvised!

Ingredients:
(seves 2)
a dozen handfuls of semi-whole rice
a white onion
salt
pepper
extra virgin olive oil
some pistils or half a sacket of saffron
vegetable broth
vegan parmesan (optional)
┬Ż tablespoon of soy butter

Method:
I’ve boiled the water for the broth (I didn’t have any homemade, and then I used the granular one) and in the meantime I fried the onion in extra virgin olive oil, in a heavy-bottomed saucepan. I soaked the pistils, these:

in a couple of tablespoons of warm water. Then I added the rice, I toasted it for a couple of minutes and then I started adding the broth, stirring well each time. When almost cooked, I added saffron with its liquid and soy butter, I mixed well, added salt and pepper and finished cooking. I sprinkled the plates with parmvegano, if you want you can also add a few drops of extra virgin olive oil.

Chef: Cri from VeganBlog

  1. EleonoraNW3 6 December 2010 at 06:48

    I don’t think I ever had the “original” version, but this looks delicious… although I have problems in digesting saffron, I absolutely love it!



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