Risotto is one of those comforting dishes that I absolutely love. Warm creamy, porridge-like, silky smooth rice with seasonal veggies is a dish that gets me every time. I recently made this beautiful spring vegan risotto on our new Bluestar RNB Series 36″ range from AJ Madison and am super excited to share this easy and delicious risotto recipe with you.
Powerful Performance for the Home Cook
This is the first vegan risotto I’ve cooked on the range top and it turned out perfect. Bluestar’s open style SuperNova burners provide a powerful restaurant stye performance for the home cook. They are really incredible to work on. The flame adjusts to your needs and lets you go from super high heat to a low simmer in seconds. For this risotto I kept a separate pot of simmering stock on a low heat to ladle into the rice as needed. I heated up the skillet on a medium flame on one of the highest powered 22k btu burners and adjusted from medium to low as needed throughout the cooking process. I’ve cooked on a lot of high-end ranges as a private chef and Bluestar’s burners are by far the top performing ones I’ve ever experienced. I can’t say enough good things about this range!
If you’re thinking about upgrading your stove or about to start a remodel or new build I highly recommend looking into Bluestar’s series of ranges. They have tons of color options and trim options that allow you to create a truly one-of-a-kind range for your home or studio kitchen. The folks at AJ Madison are a delight to work with on customizing your range and have competitive pricing with free nation-wide delivery.
Vegan Risotto Tips and Tricks
Look for carnaroli rice to use for risotto as opposed to abrorio because it tends to be better at staying al dente. This risotto comes together in about 30 minutes and is relatively easy. You just have to keep stirring it while it cooks so prep all of the veggies first and be prepared to stand and stir for a good 20-30 minutes. Risotto is done when the rice is tender with a bite or al dente and has a creamy porridge-like consistency. When you run a spoon or spatula through it the risotto will slowly fill in the space like a slow moving wave or “la onda”, as Italians call it.
The starches in the rice will set up quickly and thicken the risotto so it is best to serve this dish right away. If the risotto does get too thick, you can always loosen it back up by stirring in more simmering water or stock. Just remember to taste for seasoning and adjust accordingly. Although we didn’t have any leftovers this time, one of the best things about leftover risotto is making arancini, those delicious Sicilian fried rice balls, the following day.
I made a ASMR-esque video showing the entire process of how to make delicious vegan risotto… check it out below! Turn the sound up to hear how lush this creamy risotto sounds.
scroll for video and recipe…
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