So, it looks like Vegan January is a thing now: a challenge to go vegan for a month and possibly re-evaluate your food choices for the rest of the year by going fully vegan or just reduce the amount of meat you eat in order to feel healthier and full of energy.
I’m not vegan, I occasionally eat meat and I love cheese, but I think this is a recipe that will get you excited about Vegan January.
And if you’re not taking up the vegan challenge, you can add butter and Parmesan cheese to this risotto 🙂
As the name suggests, Risotto alla Milanese is a traditional risotto from Milan. It’s made with saffron and mushrooms, so it has a delicate but incredible flavour.
What you need:
Carnaroli or Arborio rice (one cup for two persons)
Half a glass of white wine
Here we go: make your first (of many to come) Risotto alla Milanese.
Make sure you put the dried mushrooms in water the night before so they are ready for when you start cooking.
In a heavy-based pan pour some olive oil, add the chopped onion and fry for a couple of minutes, until the onion is soft.
Pour the rice in the pan and stir, adding the wine slowly so that the rice can soak up the flavour of the onions and the wine.
Now add the mushrooms and some of the vegetable broth. Pour the saffron in and stir. You’ll see the rice will start getting a lovely yellow colour.
When the stock has nearly been absorbed, add the rest of the stock and keep stirring to make sure the rice doesn’t stick to the pan.
When the rice is cooked, remove the pan from the heat and leave to stand for a few minutes.
If you like, this is when you can add a spoon of butter and some Grana or Parmesan cheese and stire, then let it stand.
If you have resisted the final 5 minutes without reaching for the spoon, you’ve done a better job than me 😉