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Although the original recipe for Risotto alla Milanese is neither vegetarian nor vegan, as it is a chicken broth based dish, finding a vegetable based broth was not a difficult task! With the vegetarian/vegan cuisine on the rise these days, as people are becoming more health conscious, aware and sensitive to other living beings, many places have become flexible in adjusting their menu.
So after two prior attempts and our third a success, we waited to be seated in what at first seemed like a busy and crowded restaurant. However as time passed by and we were seated, I began to feel differently.
Suddenly what seemed cold and crowded, became warm and cozy where it felt like I had been sent back in time to perhaps the 1920’s. The music, the fancy tables, the waitresses coming and going, and the restaurant owners humour as he came to check on us made me not want to be anywhere else in that moment, or for the next few hours.
As I had the first fork full of the risotto, it literally melted in my mouth. Filled with a strong cheesy flavour and a gentle aroma of saffron, blending in harmony with all the other ingredients, created a light sweet savoury flavour. Adding a piece of the hard shelled parmesan cheese bowl it was served in, to my next bite was bliss. It crumbled into tiny perfect pieces, giving an extra zest of cheese flavour. It was like heaven in my mouth!
This was my first time traveling to Milan and my first time trying this dish. I chose the risotto because I wanted to present a dish that could be easily adjusted and turned into a vegetarian meal. I wanted to then take it further and provide a vegan option of the same dish by substituting the dairy cheese with a vegan choice cheese. Making vegan or vegetarian choices is actually a lot easier then people think it to be.
Quite often a small adjustment is all that is really needed in a recipe, in order to transform it into a healthier version of the original.
In the recipe below you will also find the ingredient substitutes for the vegan version.
Vegetarian Risotto alla Milanese
Serves: 4 Prep time: 15 min Cook time: 25 min
Ingredients:
2 tbsp butter
1 small onion, diced
1 cup arborio rice
1/4 cup white wine
3 cups vegetable broth
1 tbsp butter
several saffron threads
salt & a pinch of pepper
1/2 cup grated Parmesan cheese
Instructions:
Before you begin to cook, place the saffron threads into the heated vegetable stock, which will turn the stock a bright yellow colour.
1) Over medium high heat, in a large saucepan melt the 2 tbsp butter and add the diced onion.
2) Sauté for a few minutes, until onion has softened, take not it mustn't brown.
3) Next add the rice and stir for approx 3 to 4 minutes, until translucent.
4) Add the wine as you stir until it has evaporated.
5) Begin adding a cup of the heated vegetable broth at a time to the rice while stirring, allowing to simmer and cook. Once absorbed, add another cup and continue with this process until you have used the whole broth.
It takes about 15 to 20 min for the rice to become al dente.
6) Remove from heat (*risotto should be tender smooth and creamy) stir in the grated Parmesan cheese and the remaining butter.
Add salt and pepper according to your preferance.
Serve hot!!!
For a vegan version you may substitute:
Butter - with coconut oil/butter, or olive oil
Parmesan Cheese - with 1/2 cup nutritional yeast or grated vegan Parmesan cheese.
Nutritional Facts:
Low in fat
Cholesterol free
Good source of vitamin A, C, B6, E,
and B12 is found in nutritional yeast
Niacin
Potassium
Protein
Fiber
