- 5 C Vegetable Broth
- 1 Gram Saffron Threads
- 2 T Vegan Butter + 1 T for finishing
- 1 Onion (diced)
- 3 C Arborio Rice
- 1/2 Dry White Wine
- 1 C Vegan Parmesan Cheese
- Pink Himalayan Salt tt
- Black or Mixed Peppercorn tt
Prepare your Rissoto broth (*see Chef’s Notes) by placing vegetable broth and saffron in a large pot and bring to a simmer.
In a separate pot on medium-high heat melt butter, add onion and sprinkle with salt. I’m culinary terms “sweat” the onion and cook until just slightly translucent. Add arborio rice and toast with the onions for about 2 minutes. Add wine and stir Rissoto until wine is absorbed and rice starts tondelevopena creamy consistency. Now add 1/2 of broth stir well and allow broth to be absorbed. REPEAT. Repeat broth steps until rice is creamy and cooked through. Constantly stirring. Turn off heat! *This recipe should leave you an extra cup of broth-SAVE for serving. Finish with the butter and parmesan, and season with salt and pepper.
Chefs Notes: Proper Rissoto is NOT rushed! You can’t walk away from a risotto. There’s 2 rules that’s can’t be ignored.
1. Start with warm broth
2. Add broth in increments. Allow liquid to be absorbed before adding more.
Once done always have a reserve of your liquid for serving. Once Rissoto sits on a stove for minimal minutes it continues to absorb liquid. So I always add more upon serving.