In theory it should be made with Parmesan, but if you use another grating cheese it still works beautifully: at heart, it’s rice, butter and cheese doing their job.
Fun fact: Parmesan and Grana aren’t vegetarian cheeses!
Quick info
- Servings: 2 people
- Prep: 5 minutes
- Cooking: 18–20 minutes
- Tools: saucepan, ladle, wooden spoon, knife, chopping board
Ingredients
- 160g (5.6 oz) rice (Carnaroli, Arborio or similar)
- ½ white onion
- 1 tablespoon extra virgin olive oil (or 1 small pat of vegan butter)
- 700ml (23.7 fl oz) hot vegetable broth (keep a few extra ladlefuls handy: my recipe makes about 1.5L / 6.3 cups)
- 40g (1.4 oz) grated cheese
- 25g (0.9 oz) vegan butter
- 2 pinches of fine salt (maybe 1 more after tasting)
- (Optional) 4 turns of the pepper mill (2 per plate)
Method
- Onion base: finely chop ½ a white onion and let it soften in a saucepan with 1 tablespoon of oil (or 1 small pat of vegan butter) over low heat, until soft and translucent. It shouldn’t color.
- Rice: add the rice and stir for 1–2 minutes over medium heat.
- Cooking: cover the rice with hot broth and bring to a boil. Keep cooking over medium heat, adding more broth as it gets absorbed and stirring often.
- Salt: toward the end, taste, add 2 pinches of salt, then taste again (remember the cheese already brings savoriness).
- Finish off the heat: when the rice is cooked but still loose and moist, not soupy, turn off the heat. Add 25g (0.9 oz) vegan butter and 40g (1.4 oz) grated cheese. Stir vigorously until glossy and creamy.
- Finish: if you like, add 2 turns of the pepper mill per plate. Serve right away.
Comments & questions