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Vegetarian Milanese-style risotto with saffron

Vegetarian Milanese-style risotto with saffron

Vegetarian

A creamy saffron risotto, cooked in a large pot with Carnaroli rice, Parmesan cheese, and fresh Pecorino, perfectly seasoned and creamy.

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Recipe from Maurizio.Cattaneo, Stemby, Ramac and 2 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This Milan-style risotto does not require butter or marrow. Parmesan and fresh pecorino cheese give it its creaminess, while saffron provides its golden color.

Ingredients and directions

  • Prep time15 min
  • Cook time25 min
  • Total40 min
  • DifficultyHard
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$7.85 $1.96 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.97
  • $4.39
  • $0.72
  • $0.63
  • $0.15
  • $0.48
  • $0.37
  • $0.14

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Choose a wide, shallow pot, 26 to 28 cm in diameter, preferably made of copper or a good conductor of heat: the rice will cook quickly with a lot of evaporation. ≈ 3 min
  2. Gently incorporate the finely chopped onion into the oil paint, without adding any color. Use your fingers to separate the slices and create thin strips.
  3. Turn the heat up to maximum, add the rice, and cook for 3 minutes.
  4. Start timing the cooking process from this point: 16 to 18 minutes for Carnaroli rice, depending on the brand.
  5. Keep the fire very hot and pour in at least 1 liter of boiling broth. The rice will absorb most of the liquid during the first 10 to 12 minutes. Then, add the very hot broth gradually.
  6. Add the saffron. ≈ 3 min
  7. After 8 to 9 minutes of cooking, pour in the white wine: the alcohol will evaporate, but the aroma and acidity will remain.
  8. One minute before the end of cooking, add the caciotta, cut into thin slices, and let it melt. Then, add the grated Parmesan. ≈ 3 min
  9. Before turning off the heat, adjust the consistency by adding a little broth or boiling water: the risotto should be quite loose, but not soupy.
  10. Adjust the salt only at the end of cooking, when you can assess the final seasoning. ≈ 2 min
  11. After 16 to 18 minutes, turn off the heat: the rice should remain firm to the bite.
  12. Mix the rice with the cheese for about 5 minutes, stirring vigorously, until you reach the desired consistency. This removes any excess moisture and helps to bind the cheese.
  13. Add the black pepper and serve hot. ≈ 2 min
  14. In the bowl, the risotto should be “loose” – it should spread out flat when you shake the bowl. Never leave it in the pot, as it would clump together. ≈ 3 min

The bill

Vegetarian Milanese-style risotto with saffron

  • 320 to 350 grams of Carnaroli rice$0.97
  • 1.2 liters of hot vegetable stock$4.39
  • 60 g of Parmesan cheese (aged 18-24 months), grated$0.72
  • 30 g of fresh sheep’s cheese$0.63
  • 1 onion$0.15
  • 4 tablespoons of extra virgin olive oil$0.48
  • 1/2 glass of dry white wine (approximately 100 ml)$0.37
  • black pepper$0.14

Total$7.85

that's $1.96 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 320 to 350 grams of Carnaroli rice
  • 1.2 liters of hot vegetable stock
  • 60 g of Parmesan cheese (aged 18-24 months), grated
  • 30 g of fresh sheep’s cheese
  • 1 onion
  • 4 tablespoons of extra virgin olive oil
  • 1/2 glass of dry white wine (approximately 100 ml)
  • 1 pinch of saffron stigmas (or 3 sachets)
  • black pepper

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