Creamy Vegan Saffron Risotto (Milanese Style with Vegan Butter & Turmeric)

Master creamy, classic vegan risotto! This Milanese-style recipe uses Arborio rice and vegan butter for richness. Optional saffron and savory garlic-fried mushrooms.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced (or white onion)
• 1 ½ cups arborio rice
• 3 cups vegetable broth
• 2 tbsp white wine (or white wine vinegar)
• 4 tbsp vegan butter
• 1 tsp ground turmeric (or finely ground saffron, if available)
• 2 tsp salt
• ground black pepper to taste

Optional Bonus Ingredients

• 2 tbsp olive oil
• 2 cloves of minced garlic
• ½–¾ lb portobello mushrooms, sliced
• salt to taste
• ground black pepper to taste
• lemon juice to taste
• dried parsley to taste (or fresh or frozen)

Instructions

• Bring the vegetable broth to a gentle boil, then lower to a simmer.
• In a deep nonstick saucepan, heat olive oil over medium heat.
• Add the diced onion and sauté until translucent.
• Stir in the arborio rice and toast for 1–2 minutes.
• Add white wine (or vinegar) and stir until mostly absorbed.
• Gradually add the broth, about ½ cup at a time, stirring often. Wait until most of the liquid is absorbed before adding more.
• When about 1 cup of broth remains, stir in the peas.
• Add the final cup of broth and cook until the rice is creamy and tender.
• Reduce heat to medium-low, then stir in vegan butter until melted and smooth.
• Add turmeric or saffron, salt, and pepper. Adjust seasoning to taste.

Tips

• Use short-grain rice like arborio or carnaroli for proper creaminess.
• Saffron gives authentic flavor and color; turmeric is a good substitute for color only.
• Add broth gradually as pouring the liquid all in at once prevents the risotto from developing its signature texture.

Bonus: Garlic Fried Mushrooms

• Heat olive oil in a small pan over medium heat.
• Add mushrooms and cook, stirring often, until they release and reabsorb their juices.
• Add minced garlic, salt, and pepper; cook for another minute.
• Remove from heat and finish with lemon juice and parsley.
• Serve over each bowl of risotto.