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.
Prep Time5 minutesmins
Cook Time25 minutesmins
Resting Time2 minutesmins
Total Time32 minutesmins
Course: Appetizer, Main Course
Cuisine: Comfort Food, Italian-Inspired
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: 1-pot, instant pot, one pot, rice, risotto, risotto alla milanese, risotto milanese, saffron risotto
Finely chop the onion and stir fry with extra-virgin olive oil (or unsalted butter) on medium-low heat. Stirring constantly, don't let the onion burn.
Add the rice and stir. When the rice starts to get brown, add ⅓ cup dry white wine, and let the rice absorb it.
Bring to medium heat and cook rice, gradually add warm stock. Stirring frequently.
When the rice is half-cooked, add the saffron and stir until the rice looks evenly yellow. Add remaining stock little by little, always stirring frequently.
Add the remaining olive oil and the nutritional yeast when the rice is cooked "al dente."
Adjust and season with salt and freshly ground black pepper.
Let it rest two minutes before serving, then serve immediately.