Vegan Saffron Risotto
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Leek1 small
Fennel (bulb)1 cup
White Wine (dry)2 medium
Carrot (roughly chopped)1 clove
Garlic (finely chopped)4 sprigs
Parsley2 sprigs
Thyme1
Bay Leaf2 tbsps
Extra-Virgin Olive Oil1 tbsp
Tomato Paste1 tbsp
Soy Sauce (low-sodium)1 pinch
Cayenne Pepper2 cups
Arborio Rice4 tbsps
Nutritional YeastDirections:
1
Separate the white and green (light and dark) portions of the leek, and cut each in half lengthwise; rinse well to remove any soil
2
Roughly chop the green top, and set aside for the stock
3
Thinly slice the white portion into half circles, and set aside for the risotto
4
Cut the tops off the fennel, and roughly chop for the stock
5
Finely chop the fennel bulb, and set aside for the risotto
6
For the stock: Put the wine, leek greens, fennel tops, carrots, celery, garlic, orange peel, parsley, thyme, bay leaf, 1 teaspoon salt and peppercorns in a large pot
7
Bring to a simmer, and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes
8
Add 10 cups of water, and bring to a boil; reduce to a gentle simmer, and cook until the stock has reduced by about one third (7 to 8 cups), about 30 minutes
9
Strain, then use the back of a ladle to squeeze out any excess liquid from the vegetables; discard the vegetables, and keep the stock warm (or cool the stock and refrigerate for up to 3 days)
10
For the risotto: Add a splash of water to the saffron in a small bowl, and set aside to bloom
11
Heat the oil in a large saucepan over medium heat
12
Add the sliced leeks, chopped fennel and a pinch of salt, and cook, stirring frequently with a wooden spoon, until soft, 6 to 7 minutes
13
Add the tomato paste, soy sauce, garlic, 1 teaspoon salt and cayenne, and stir for 1 minute
14
Add the rice, and stir until coated
15
Add the wine, and simmer, stirring constantly, until it is absorbed, about 1 minute
16
Add 3 cups of the warm stock, the saffron and the blooming water to the rice
17
Bring to a simmer, and cook, stirring constantly, until most of the liquid is absorbed, 7 to 8 minutes
18
Add 3 more cups of stock, bring back to a simmer and cook, stirring constantly, until the rice is tender but slightly toothsome, 10 to 12 minutes more
19
In the last few minutes of cooking, add the tomatoes
20
Remove the saucepan from the heat
21
Stir in half the parsley and 3 tablespoons of the nutritional yeast, and season to taste with salt and pepper
22
Adjust the consistency of the risotto by adding more of the stock as necessary
23
Pour into a serving dish, and sprinkle with the remaining parsley and 1 tablespoon nutritional yeast