This recipe is a classic risotto dish, which is easily transformed into a vegan dish. In fact, many Italian dishes are closeted vegan dishes. Often all it takes is replacing the dairy. In this post I share my favorite risotto dish: saffron risotto, also known as ‘risotto alla Milanese’.
The most important ingredient of this dish is the saffron which is also the world’s most expensive spice. Saffron is one of my favourite spices. I love that adding a little bit of the spice to the rice colours it bright yellow within seconds. Amazing, right? I know that not many people make risotto in a wok, like I do, but I really recommend it. When my mother’s cooking risotto she’s always stirring in the pan like crazy and won’t leave its side. If you use a large non-stick wok you won’t have to worry about that. Stir once in a while and make sure you keep adding stock just before the rice absorbs it. And don’t overcook it – stick to 20 minutes after adding the first ladle of stock; it’s usually perfect by then. Recipe for this healthy risotto below!