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Vegan Risotto alla Milanese


A creamy and comforting vegan risotto dish inspired by the classic Italian dish, featuring saffron-infused Arborio rice and a rich vegetable broth.

Cuisine: Italian-Vegan Fusion
Servings: 4-6


  • 500g (17.6 oz) Arborio rice
  • 2 cups vegetable broth, warmed
  • 1/4 cup white wine (optional)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
  • 1/2 cup grated Parmesan cheese (vegan alternative: nutritional yeast)
  • 1 teaspoon saffron threads, soaked in 1 tablespoon hot water
  • Salt and pepper, to taste


  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
  2. Add the garlic and cook for an additional minute.
  3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
  4. Add the white wine (if using) and cook until absorbed.
  5. Add 1/2 cup of warmed vegetable broth to the rice mixture, stirring constantly. Repeat this process, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
  6. Stir in the saffron threads and their liquid, Parmesan cheese (or nutritional yeast), and mixed mushrooms.
  7. Serve hot, garnished with additional saffron threads if desired.

Matching Drinks

Arneis: A light-bodied white wine with a hint of fruitiness that pairs well with the creamy risotto.

Pinot Grigio: A crisp and refreshing white wine that complements the bright flavors of this dish.

Herb-Infused Water: If you prefer a non-alcoholic option, herb-infused water (such as lemon and rosemary)