Risotto alla Milanese
A classic Milanese-style vegetarian risotto made creamy with Arborio rice, warm saffron vegetable stock, dairy butter, and vegetarian Parmesan made with non-animal enzymes. Serve as a rice main for lunch or dinner.
- Arborio rice
- dinner
- Italian cuisine
- Lombardy
- lunch
- main course
- Milan
- Parmesan cheese
- rice main
- risotto
- saffron
- stovetop
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Vegetable stock · 48 Fluid Ounce
Simple Truth Organic® Fat Free Vegetable Stock
75%
Details
Dry Arborio rice · 12 Ounce
Kroger® Arborio Rice
75%
Details
Saffron threads · 1 Package
Spice Islands Spanish Threads Saffron, Kosher
50%
Details
Vegetarian Parmesan cheese made with non-animal enzymes, finely grated · 2 Ounce
Private Selection® Grated Parmesan Cheese Cup
40%
Details
Unsalted butter, divided · 3 Ounce
Land O Lakes Unsalted Butter in Half Sticks
19%
Details
Yellow onion, finely chopped · 1 Each
Kroger® Yellow Onion 3 lb Bag
13%
Details
Fine sea salt · 0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- dry Arborio rice-12 oz
- vegetable stock-48 fl-oz
- unsalted butter-3 oz
- saffron threads-1 package
- yellow onion-1 each
- fine sea salt-1/2 teaspoon
- vegetarian Parmesan cheese made with non-animal enzymes-2 oz
Finely chop the 1 yellow onion and finely grate the vegetarian Parmesan cheese before cooking.
Keep fingers clear of the knife and grater while chopping and grating.
In a small saucepan, warm the 48 fluid ounces vegetable stock over low heat; stir in the 0.03-ounce package saffron threads and keep the stock hot but not boiling.
In the heavy saucepan, melt 2 ounces unsalted butter over medium heat; add the onion and 1/2 teaspoon fine sea salt, then cook until soft and translucent, 4 to 5 minutes.
Keep saucepan handles turned inward on the stovetop to reduce the risk of knocking over hot contents.
Add the 12 ounces dry Arborio rice and stir for about 2 minutes, until the grains are glossy and lightly toasted.
Add one ladleful of the warm saffron vegetable stock and stir until mostly absorbed; continue adding stock one ladleful at a time, stirring often and waiting until each addition is mostly absorbed.
Ladle hot stock slowly to avoid splashing.
Cook until the risotto is creamy and al dente, about 18 to 22 minutes total, adjusting the heat so it bubbles gently without drying out.
Remove from the heat and stir in the remaining 1 ounce unsalted butter and the 2 ounces vegetarian Parmesan cheese until smooth.
Let the risotto rest for 2 minutes, then serve immediately while loose, creamy, and glossy.
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