Risotto. The word melts on your tongue just like the creamy Italian rice dish itself. It does take a bit of effort to make the perfect risotto along with a little "know-how", but the technique is easy, and the end result delicious and impressive. A vegan risotto can actually be much more tasty than traditional versions with butter and cheese, as you'll need to add lots of extra flavor, such as a quality broth, and maybe some wine, mushrooms, spices or fresh herbs, rather than relying on a layer of Parmesan for flavor. Here's a few tips to make sure your cheeseless vegan risottos are even better than with butter:
I find that if you follow all these tips, you can get away with using just a broth and don't really need to add the wine that most risotto recipes call for. Vegan risottos really are superior. But shhh! Don't tell anyone! Let the others think that their butter, cheese and chicken broth risottos are better. We'll all know the truth.
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Comments
Stirring risotto non-stop is non-sense. Cooks Illustrated and other cooks (along with myself) know this is just something nonna used to say to make you thank her for all the hard work, in reality stirring several times over the course of cooking is all that is needed. Just make sure there is always enough liquid while the rice is cooking. Unfortunately eliminating the butter does drastically change the texture of the result, I don’t know if a tablespoon or two of coconut milk or something else could aid the final texture.
Vegan margarine adds richness. And some vegan white wine too, I use a good riesling. Also finish with a good handful of chopped parsley.