Saffron Risotto

Saffron risotto is a traditional Milanese dish. It’s called Risotto Milanese. It is a simple yet incredibly rich and creamy dish with a base of saffron. Here is my veganized version.

This saffron-infused risotto is a veganized version of the famous Risotto alla Milanese, uses Nutritional Yeast in place of freshly grated Parmigiano Reggiano cheese and Olive oil in place of Butter, and we do not add the traditional beef marrow (osso bucco) into the hot stock.

Jump to:

• 🇮🇹 Origins
• 💛 Why you will love it
• 🧾 Ingredients
• 🍽️ Equipment
• 🔪 Instructions
• 💡 Expert Tips
• 🥢 How to serve
• 📖 Variations
• ❓ FAQ
• 🥡 Storage
• 📚 More risotto recipes
• 🎥 Video
• 📋 Recipe
• 💬 Reviews and Comments

🇮🇹 Origins

From Milan to the World.

Despite its fame in Italy, Milanese Saffron Risotto remains relatively unknown in many parts of America. While finding Risotto in Italian restaurants is easy, this specific saffron-infused Milanese version is less common.

It's intriguing why such a classic Italian risotto recipe is still somewhat of a rarity outside Italy, especially given its delightful taste. Saffron, a key ingredient in this dish, is also popular in Paellas, reflecting our culinary connections with Spain.

In honoring the traditional naming conventions, I've chosen not to label this dish as 'Risotto Milanese' due to the slight changes I've made for its vegan version.

The flavor of this main dish is perfect, and it is one of our favorite vegan fall recipes.

💛 Why you will love it

• Luxurious Saffron Flavor: The saffron adds a unique, luxurious taste.
• Creamy Perfection: Achieves a rich, creamy texture without dairy.
• Simple Elegance: A classic dish with an elegant flair.
• Healthful Twist: Nutritional yeast adds a healthy, cheesy umami.
• Versatile and Hearty: Perfect as a main or a sophisticated side.

🧾 Ingredients

• Carnaroli or Arborio Rice: These are the starch kings of the rice world, offering that classic, creamy risotto texture. Carnaroli is slightly firmer, while Arborio offers a more tender bite.
• Onion: The humble onion lays the groundwork, offering a sweet, aromatic base that enhances the overall flavor. It's the risotto's unsung hero.
• Vegetable Stock: This is the canvas upon which your risotto masterpiece is painted. A quality stock infuses every grain of rice with flavor and keeps it vegan-friendly.
• Extra-Virgin Olive Oil or Vegan Unsalted Butter: Whether you're team olive oil or team vegan butter, both add a rich, silky texture. Choose based on whether you want a fruity or creamy undertone.
• Dry White Wine: A splash for the risotto and maybe a splash for the chef? The wine adds acidity and depth, breaking up the dish's richness.
• Saffron: The crown jewel! These little golden threads give the risotto its distinctive color and luxurious, earthy flavor. Plus, saffron contains antioxidants.
• Nutritional Yeast (or Vegan Parmesan Cheese): Say hello to the cheesy, nutty finale! Nutritional yeast brings the umami, while vegan Parm offers a sharper kick. Both are fortified with essential nutrients like B vitamins.

See quantities and complete instructions in the recipe card.

Substitutions

• Carnaroli or Arborio Rice: Substitute with Vialone Nano rice for a similar creamy texture, another Italian variety well-suited for risotto.
• Onion: Shallots can be used for a milder, slightly sweeter flavor than regular onions.
• Vegetable Stock: A light mushroom broth can be a good alternative, adding an earthy depth to the risotto.
• Extra-Virgin Olive Oil or Vegan Unsalted Butter: For a nuttier flavor, try using vegan margarine; it will still provide a creamy texture.
• Dry White Wine: Non-alcoholic white wine can be used for similar acidity without the alcohol content. The flavor will be slightly milder. You can also simply, omit it and deglaze it with the volume of vegetable stock.
• Nutritional Yeast (or Vegan Parmesan Cheese): Traditional Parmesan cheese can be used as a non-vegan option, adding a more intense and authentic cheesy flavor.

🍽️ Equipment

Large skillet, medium saucepan, and ladle.

🔪 Instructions

To make risotto Milanese, follow these simple instructions.

Hint: if you use saffron threads, toast them on a pan and then let them rest in the water for a few minutes. Then, you can use it to hydrate the rice.

1. Finely chop the onion. Then add onion into the skillet with extra-virgin olive oil (or unsalted butter) on medium-low heat. Stirring occasionally.
2. Add rice and cook on medium-high heat. When the rice starts to brown, add? cup of dry white wine for risotto (sauvignon blanc or pinot grigio are excellent options), and let the rice absorb.
3. Bring to medium heat and cook rice; gradually add warm stock in small amounts. Stir constantly.
4. Add the saffron. When the rice is half-cooked, add the saffron powder or saffron threads and stir until the rice looks evenly yellow. Add remaining stock little by little, always stirring frequently.
5. Mantecatura. Add the remaining olive oil and the nutritional yeast when the rice is cooked "al dente."
6. Adjust and season with salt and freshly ground black pepper.

Let it rest for two minutes before serving, then serve immediately.

🥢 How to serve

As a Standalone Main Dish: Serve this risotto as the star of your meal. Its rich and creamy texture, combined with the unique flavor of saffron, makes it a satisfying main course. Pair it with a simple side salad with homemade vinaigrette or steamed vegetables like Romanesco broccoli for a balanced meal.

Alongside Grilled Vegetables: Complement the risotto with grilled vegetables like zucchini, bell peppers, and eggplant. The smoky flavor of the grilled veggies pairs wonderfully with the creamy and aromatic risotto, adding a delightful contrast in textures and flavors.

Inside Stuffed Bell Peppers: Use it to make vegan stuffed peppers for a creative twist. Hollow out the peppers, stuff them with the cookie drice, and bake until they are tender.

📖 Variations

Mushroom Saffron Risotto: Enhance the earthy flavors by adding sautéed or seared mushrooms. Sauté sliced mushrooms in olive oil until golden, then stir them into the risotto during the last few minutes of cooking. This adds a delightful umami depth and a meaty texture.

Green Pea and Lemon Saffron Risotto: For a fresh, spring-inspired twist, add a cup of green peas and the zest of one lemon towards the end of the cooking process. Just like in our vegan asparagus risotto where we incorporate frozen green peas for their sweet taste, lemon zest adds a lively citrus spark, perfectly enhancing the saffron's floral hints.

❓ FAQ

🥡 Storage

Storing in the Fridge:

1. Cool Down: Allow the risotto to cool to room temperature before storing. Do not leave it out for more than 2 hours to prevent bacterial growth.
2. Airtight Container: Transfer the risotto to an airtight container. This helps to retain its moisture and flavor.
3. Refrigeration: Store the container in the refrigerator. The risotto will keep well for up to 2-3 days.

Reheating from the Fridge:

1. Stovetop Method: Gently reheat the risotto in a saucepan over medium heat. Add some vegetable broth or water to loosen it up and bring back its creamy texture. Stir frequently until heated through.
2. Microwave Method: Place the risotto in a microwave-safe dish. Sprinkle some water or vegetable broth over it. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power, stirring occasionally, until thoroughly warmed.

Freezing:

1. Cool Completely: Ensure the risotto is completely cooled.
2. Portioning: Divide the risotto into portion-sized containers or freezer bags. This makes it easier to thaw only what you need.
3. Freezing: Label the containers with the date and freeze. Risotto can be frozen for up to 1 month for optimal quality.

Reheating from Frozen:

1. Thawing: Ideally, thaw the risotto overnight in the refrigerator. If in a hurry, use the defrost setting on your microwave.
2. Reheat: Once thawed, reheat the risotto using the stovetop or microwave method as described above. You may need to add a bit more liquid than usual to regain the creamy texture.

📚 More risotto recipes

Craving more risotto recipes? Some of our favorite risotto recipes are the easy garlic risotto, the roasted pumpkin risotto, vegan butternut squash risotto, and the autumn-time favorite vegan mushroom risotto.

Check out our sun-dried tomato risotto and the lemony winter risotto.

If you love the hearty saffron flavor, don't forget to try our saffron-infused Spanish chickpea stew.

If you try this risotto recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

🎥 Video

📋 Recipe