Cooking the perfect risotto is not that easy. One that is full of flavor, smooth and creamy, with exactly the right bite and so utterly delicious that nothing is left. My recipe will show you the route to the perfect vegan saffron risotto with sage step by step – to a naturally vegan and extremely delicious one!
Which rice do I use to cook a perfect risotto?
When it comes to risotto rice, the Italians swear by Arborio with its thick, bulbous grains. But not all of them, because others praise Vialone for its creamy properties. A third group swears by Carnaroli, whose grains are slightly slimmer and almost oval. I chose the risotto rice Baldo, an excellent organic rice from Italy, which has a long and relatively large grain. All of them have something in common, which is the perfect risotto rice properties.
A perfectly prepared risotto is always characterized by the same features. The grains are soft but not overcooked. The consistency is smooth and creamy, but never soggy or even watery. And the taste is full of fine nuances.
Who is in charge of the taste of my risotto?
First, it is Sage, which harmonizes perfectly with onions and vegetables. Sage aromas only show when it is boiled, fried or deep-fried. Sage grows all over the world and almost 900 different species of sage are known. Its essential oils make food well-tolerated and the velvety leaves and blue-violet flowers are often used in medicine.
Second, the almond butter, which you can easily prepare yourself, and which contributes to both, the taste and creaminess. Another important ingredient is the yeast flakes, which provide a cheesy taste. It is absolutely worthwhile to buy really good yeast flakes, such as those offered by Fairment . And last, but not least, the saffron, one of the finest spices of all.
The secret is the stirring.
As soon as the ingredients are together, it’s time to stir, stir and stir again. This is the only way to release the sticky properties of the rice grains. These hold the individual grains together and make risotto so incomparably smooth.
A little tip: saffron risotto is a recipe that is always served immediately.
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Vegan Saffron Risotto with Sage
Ingredients
- 70 g onion
- 3 Tbsp canola oil with butter aroma alternatively use olive oil
- 350 g risotto rice for example Baldo
- 55 g white wine vegan
- 1 liter vegetable stock
- 1 pinch of chili powder
- 1 small package of ground saffron 0.13g
- 1 EL canola oil with butter aroma alternatively use olive oil
- 15 g sage fresh leaves
- 3 Tbsp nutritional yeast gluten-free
- 2 Tbsp white almond butter
- 1 hand full of almonds
Instructions
- Peel and dice onion.
- In a large pot heat up 3 Tbsp of oil and fry onions for about 3 minutes.
- Add rice and fry for about 2 minutes.
- Add the white wine, salt, pepper, chili powder and saffron. Then add about ¼ of the warm vegetable stock. Stir during the whole cooking process. Once most of the liquid has evaporated add again ¼ of the vegetable stock. Repeat the process until the vegetable stock is used up. The cooking process takes about 20 minutes.
- In the meantime wash the leaves of the fresh sage and cut them into fine stripes. Heat up oil in a small frying pan to medium heat and fry the sage for about 3 minutes. Then take it out of the pan and put it aside.
- Roughly chop the almonds. Reheat the pan. Roast the chopped almonds for a few minutes. Take out of the pan and put aside.
- Add the fried sage, almond butter and nutritional yeast to the risotto. Serve immediately topped with the roasted almonds and enjoy!
Notes
Classic rice varieties for a risotto are Arborio, Carnaroli and Vialone. There are also regional rice varieties and newer varieties such as Baldo’s risotto rice. Rice with the designation “Type”, for example, “Type Arborio”, is mostly not real risotto rice. Sushi rice, jasmine rice, basmati rice, paella rice or parboiled rice are all unsuitable and the result is usually a soggy porridge.
Absolutely not, because the starch in the grain of rice ensures the creamy consistency and the binding of the grains. With washing, the starch is lost and with it the creaminess of the risotto.
