Vegan Saffron Risotto (Risotto alla Milanese)

From the side, a plate filled with saffron risotto on a plate with a spoon and a fork. Goose salt and pepper shakers in the background.

5 from 1 vote

Vegan Saffron Risotto (Risotto alla Milanese)

Vegan saffron risotto (risotto alla milanese) is a classic Italian risotto from Milan, Italy. The golden color will draw you in. But it's the creamy comfort of a traditional risotto that you will fall in love with! This easy saffron risotto comes together in 30 minutes.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, lunch, Main Course

Cuisine: Italian, Milano

Diet: Vegan, Vegetarian

Servings: Main Dishes

Calories: 593kcal

Author: Ruth Grindeland

Equipment

1 large saute pan
1 medium pot
1 Wooden spoon
1 cutting board
1 sharp chef knife

Ingredients

6 cups vegetable broth
3 tablespoons vegan butter
2 cups uncooked Arborio rice
2 medium shallots minced
1 cup dry white wine
½ teaspoon saffron threads
¾ teaspoon fine sea salt
¼ teaspoon black pepper
3 ounces grated vegan Parmesan cheese - about 2 cups

Instructions

Step One: Prep

Bloom the Saffron - first, you will want to bring 1/2 cup of water to a boil. Crush the saffron threads between your fingers and drop them into water. You want to do this at least 15 minutes before you start making the risotto.
Heat the Broth – In a saucepan, heat the broth until it’s very warm, but not boiling. While it is heating, work on steps three to five. In step six, you will need to add warm broth to the rice.

Step Two: Sauté the Shallots

In a large sauté pan over low to medium heat, melt 1 tablespoon of butter. Add the minced shallot with a pinch of salt. Sauté until the shallots are translucent, about 3 to 5 minutes. Do not let the shallots or butter turn brown; they will create a bitter flavor.

Step Three: Toast the Rice

Next, toast the rice in the same pan, leaving the shallots in pan. Melt 1 tablespoon of butter, then stir in the rice, making sure every grain is evenly coated. Cook for about 2 minutes, stirring often, until the rice looks glossy and slightly translucent with a light golden hue — this “pearly” stage builds flavor and improves the final texture.
Note, if you live at a higher altitude it can up to an additional 20 minutes for the rice to absorb the broth.

Step Four: Add the Wine

Add the white wine to the rice. Stir the rice vigorously until the wine is absorbed, for about two minutes.

Step Five: Add Broth

Ladle in one cup of warm stock and the infused saffron water. Stir constantly until the broth is absorbed. Repeat, adding one cup at a time, until the rice is al dente (tender, but has a slight bite). This should take between 15 and 20 minutes. If it is thickening at a faster rate, reduce the heat.

Step Six: Butter and Cheese

Remove the sauté pan from the heat. Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. You want the cheese and butter to melt and the risotto creamy! Cover and let rest for 1-2 minutes.

Step Seven: Serve

Spoon the creamy saffron risotto into shallow bowls. You can add more cheese on top. I like to add parsley for a pop of color. If serving as a side dish, place the main protein across the top 1/3 at an angle, allowing the golden color to shine!

Notes

Servings: This recipe can be made as 4 main dishes or 8 side dishes
Storing: Let the risotto cool to room temperature. Place the risotto in an airtight container in the refrigerator for up to 3 days or in the freezer for one month.
Reheating: Reheat the risotto on the stove in a small sauce pan. Add broth to help loosen the risotto.

Nutrition