Risotto alla Milanese
(I have to warn you this only makes 4 normal sized servings – but if you are like us and really love your rice and pasta – you’ll want to double this recipe)
1 Tablespoon Margarine
2 Tablespoons Olive Oil
1/2 Red Onion (finely diced)
1 Tablespoon & 1 Teaspoon Fresh Parsley (finely diced)
1 cup Arborio Rice (some packages say Risotto on them – some don’t but if you can’t find Arborio look for Risotto)
1/2 cup White Wine
3 cups Better Than Bouillon Vegan Chicken Broth (made per directions on the package – if you can’t find this – you can always use your favorite Vegan Broth)
1/2 cup Nutritional Yeast or Vegan Parmesan Cheese
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Dried Basil
Dash of Nutmeg (optional – it can make it taste a bit more cheesy in a kinda rustic-earthy way)
1 cup Frozen Peas
Salt & Pepper to Taste
In your neglected non-stick skillet, heat Margarine and Olive Oil over a medium heat until Margarine is melted. Cook Red Onion and Parsely in the warm Olive Oil for about 5 minutes – stirring constantly until Red Onion is tender.
Stir in Rice. You’re going to want to stir the Rice constantly while it cooks. Once the tips of the Rice are translucent – stir in the White Wine. Cook and stir for about 3 minutes. You are waiting for the White Wine to be absorbed by the Rice. Once it is – reduce heat to around a simmer.
Stir in 1 Cup of the Better Than Bouillon. Cook uncovered for around 5 minutres while you stir constantly and making sure your Rice doesn’t stick to the sides. Once the Bouillon has been absorbed by the Rice, pour in another cup of Faux Chicken Bouillon. Stir the Rice constantly and when the second cup of Bouillon has been completely absorbed add your final cup of Fake Chicken Bouillon. Continue to stir the Rice and scrap the sides of your skillet to make sure the Rice isn’t sticking anywhere. Each cup will take a little longer to absorb. The second cup took around 6 minutes to absorb the 3rd cup for me took a little over 8. Remove your skillet from the heat once your final cup of Bouillon has been absorbed. Make sure your Rice is tender and the mixture is smooth and creamy. If your Rice still looks a little soupy it’s not ready.
Stir in Nutritional Yeast, Black Pepper, Basil, Nutmeg and Frozen Peas. At this point – check for flavor and add a few dashes of Salt or Pepper per your own taste.
3 thoughts on “The Betty Crocker Project : Vegan Risotto alla Milanese with Peas”
Where is your saffron? lol. Add some garlic, too, because you can never go wrong with garlic.
This brings memories to me because I spent 4 and 1/2 months in Milan studying abroad, and some distant relatives live in Italy. A roommate and I perfected this dish. Delish!
I made this dish tonight and it was fabulous! Thanks for sharing.
Chopped asparagus is the perfect substitute if you intensely dislike frozen peas like I do. 🙂