Vegan Risotto Milanese
Risotto Milanese instantly brings vacation vibes to mind – cozy alleys in Milan, aperitivo under the warm evening sun, and that laid-back Italian attitude. What started as a humble dish has become a true classic, a must-have on the menu of any good Italian restaurant. But why wait for a restaurant visit when you can whip it up at home? With our recipe, you can bring a little slice of Milan into your kitchen – vegan and with a fun twist!
Making risotto takes a bit of patience. You’ll spend about 20 minutes at the stove, ladling in broth and stirring. Sounds like a chore? Honestly, it’s more like a mini meditation! The saffron, which gives the risotto its beautiful golden color, goes in right at the end. That way, it keeps its bold flavor without turning bitter. With a quick squeeze of lemon at the finish, your risotto is ready for the spotlight.
But let’s be real – risotto alone can be a little boring, don’t you think? That’s where Bunte Burger's “BackVish Style” patties come in. Traditionally, Risotto Milanese is served with prawns or fish, so we’ve swapped that out for a vegan option. These patties, made from jackfruit and chickpeas, are gluten-free, soy-free, and palm oil-free – a great way to mix things up. Whether you pan-fry, bake, or pop them in the air fryer, they turn out nice and crispy!
If you haven’t heard of Bunte Burger yet, they’re a small company from Cologne that specializes in creative organic products. Their mission? To give you that restaurant feeling at home. The “BackVish Style” patties are one of their newest creations. They are available in many organic stores, like Alnatura, Denns Biomarkt (NRW), Bio Company in Berlin, or your local organic shop. You can check out where to find them here.
And if this all sounds a bit fancy – don’t worry! This dish is doable for everyone.
Vegan Risotto Milanese
Ingredients
For the Risotto Milanese:
- 1 tsp saffron threads (about 30 threads)
- 1 onion
- 1 clove garlic
- 4 tbsp vegan butter (divided, 0.5 stick)
- 300 g (1.33 cups) risotto rice
- 100 ml (0.5 cups) vegan white wine
- approx. 1 liter (4.25 cups) vegetable broth
- vegan Parmesan (block for grating)
- lemon juice
- salt
- pepper
For the Basil Oil:
- 30 g (1.0 cup) fresh basil
- 10 g (0.33 cups) fresh spinach leaves
- 100 ml (0.5 cups) neutral vegetable oil
- salt
Additionally:
- 4 vegan patties “BackVish Style” by Bunte Burger
- vegetable oil for frying
Instructions
1.Place the saffron threads in a small bowl and pour over 25 milliliters / about two tablespoons of hot water.
Peel the onion and garlic clove, then finely dice them. Melt two tablespoons of vegan butter in a large pot over medium heat. Add the onion, garlic, and sauté for 3–4 minutes until the onion becomes translucent.
Add the risotto rice and cook on low heat, stirring frequently, until the rice grains look slightly translucent, about 5–7 minutes.
Deglaze the pot with vegan white wine and let it simmer until it almost evaporates. Begin adding the vegetable broth one ladle at a time. Stir each ladle in and allow it to absorb before adding the next. Keep stirring regularly to prevent sticking. You might need more or less broth than indicated, so adjust as needed. After about 20–25 minutes, the risotto should be creamy but still have a slight bite.
For the herb oil, blend fresh basil, spinach, vegetable oil, and a pinch of salt in a high-speed blender for about 5 minutes until completely smooth. Pour the mixture into a small pot and heat to around 70°C / 160°F. Strain through a fine sieve and let it cool. Transfer the basil oil to a bottle for serving.
Fry the vegan patties in a pan with some oil until golden and crispy.
Once the risotto is ready, stir in the saffron threads, their water, and the remaining vegan butter. Season with vegan Parmesan, fresh lemon juice, salt, and pepper to taste. Slice the fried patties into strips and serve them on or alongside the risotto. Drizzle with basil oil to finish.
