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saffron risotto

Saffron Risotto

Saffron Risotto is a traditional Milanese dish. In fact, it’s called Risotto alla Milanese. It is a simple yet incredibly rich and creamy dish. Here is my veganized version.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Resting Time 2 mins
Total Time 32 mins
Course Main Course
Cuisine Gluten-Free, Italian, Plant-based, Vegan, Vegetarian
Servings 4 Servings
Calories 474 kcal



  • 11 ounces Carnaroli rice or Arborio
  • 1 onion Chopped
  • 8 cups vegetable broth
  • 1.5 ounces olive oil good quality Extra Virgin, butter if want to make it traditional and vegetarian
  • ½ cup white wine dry
  • ½ teaspoon saffron
  • 6 tablespoons nutritional yeast Cheesy kind, Grated Parmesan Cheese to make it Traditional and Vegetarian


  • Finely chop the onion and stir fry it on medium-low heat.
  • The rice is first cooked briefly in a soffrito of onion and half of the olive oil to coat each grain in a film of fat, called tostatura.
  • When the rice starts to get brown, add the white wine, which needs to be absorbed by the grains.
  • When it has been absorbed, raise the heat to medium-high, and add boiling vegetable stock gradually in small amounts while stirring constantly. With only a tiny amount of liquid present, the constant stirring forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid, making it creamy.
  • When the rice is half-cooked, add the saffron and stir until the rice looks evenly yellow.
  • When the rice is cooked al dente, we take the pot off the heat for mantecatura. Add the remaining olive oil (or butter) and the nutritional yeast (or grated parmesan cheese).
  • Let it rest two minutes before serving.



Calories: 474kcalCarbohydrates: 76gProtein: 11gFat: 12gSaturated Fat: 2gSodium: 1884mgPotassium: 346mgFiber: 5gSugar: 5gVitamin A: 1002IUVitamin C: 2mgCalcium: 11mgIron: 4mg
Keyword 1-pot, instant pot, one pot, rice, risotto
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