After watching copious seasons of Hell’s Kitchen, I figured how hard can risotto be, I mean really? I went looking for a recipe that I could veganize and came across this risotto recipe link. There are several different recipes and I decided to use one of the recipes as a base and freestyle from it.
Here’s the non vegan recipe and my notes on the right side are what I did differently:
250 ml (1 cup) red onion, chopped << I used white onion
60 ml (4 tbsp) butter << Earth Balance Non-Soy
1 fennel bulb, chopped << omitted
30 ml (2 tbsp) Sambuca << omitted
375 ml (1 1/2 cups / 360 g) Arborio rice, not rinsed
125 ml (1/2 cup) commercial orange juice << omitted
1.5 L (6 cups) vegetable stock, at a simmer
5 ml (1 tsp) orange zest, grated finely << omitted
Salt and freshly ground pepper, to taste
15 ml (1 tbsp) flat-leaf parsley, chopped << curly parsley
Here are my additions:
1 cup of Cheddar style Daiya shredded cheese
1/2 cup of Pepperjack style Daiya shredded cheese
2 tbsp minced garlic
1 tsp Himalayan salt
I folded in the cheese about 5 minutes before the whole thing was done. I was tasting it along the way to see the texture of the rice and thankfully everything worked out. Check out the instructions here for this specific recipe.
This turned out better than I anticipated and I can see now why people want to eat this. I know this is going to be a staple in my house.