Risotto is a tasty and nutritious dish particularly appreciated especially in the coldest periods of the year. In most cases, at the end of cooking, the recipe requires the addition of butter but it is possible stir in the risotto without using this ingredient and still obtaining a creamy consistency?
There are many people who are intolerant to milk or who have chosen for ethical or health reasons to avoid the consumption of milk, butter, cheese, etc. When preparing a risotto it is very important to mix it well, that is to mix together and tie the ingredients in such a way as to obtain a creamy mixture. Usually to do this, fatty substances such as butter or cream are used, but it is still possible to prepare an excellent risotto in a vegan version if you know some "tricks" to replace the ingredients of animal origin.
Here are 10 alternatives to butter to cream a 100% vegetable risotto:
Extra virgin olive oil
A fatty substance that can very well mix a risotto and that we often underestimate, convinced that the only solution is butter and extra virgin olive oil, a healthy and typical product of our tradition. Once the risotto is cooked, add a tablespoon or two (this depends on the amount of rice you used) of oil, mixing vigorously so that it incorporates air and can form a cream.
Vegetable butter (preferably homemade)
Among the possible alternatives to common butter there is organic vegetable butter which is available in natural food stores. It is made from vegetable oils thickened using soy lecithin (without hydrogenation). You can also try to make it at home starting from the same ingredients: vegetable oils (always choose organic ones), water and soy lecithin. Here you will find a recipe. It is then used like normal butter.
Rice flour is perfect for completely vegetable creaming. 20 grams dissolved in a little hot water are enough to add at the end of cooking, stirring quickly to obtain a nice cream.
Cannellini beans for their consistency but also for their delicate flavor are well suited to whipping risotto. You can use those ready-made in a glass jar, but they must first be blended and diluted with a little water. Use the cream thus obtained to best mix your risotto.
Sesame cream (tahini)
The cream made from sesame seeds, also known as tahini or tahini, is very tasty and tasty but should be added in moderate doses to avoid giving a too strong flavor to the risotto. It is therefore not suitable for all preparations, if you want to experiment it add a spoon at the end of preparation, mixing well and if necessary add more (always paying attention to the flavor). Tahini can be bought ready-made in organic food stores but it can also be easily prepared at home starting from sesame seeds.
The almond cream has a very delicate and tasty flavor that goes well with most risottos. It is used a little like tahini at the end of cooking in the dose of a spoon or two, depending on the quantity of rice used, and is turned vigorously to obtain a perfect creaming.
The potato is able to help whisk a risotto due to its starch content. If you want to try this alternative use, take a potato, grate it finely and fry it for a short time before adding the rice to be toasted. Then proceed to the normal preparation of the risotto. In this way the potato will have time to cook and release the starch which will make your first dish creamy.
The avocado pulp has a texture reminiscent of that of butter. To use it to whisk a risotto you can mash it well with a fork (the avocado must be ripe) or blend it with a drop of water. Add enough to your rice and mix well.
In the shops of natural and organic products you can find different options of vegetable cream (soy, oats, rice), suitable for creaming risotto. They are also used in this case at the end of cooking.
A very refined creaming is the one that involves the use of white miso and a little oil. Miso is a very tasty condiment of oriental origin that should be used sparingly. When preparing risotto, if you use this ingredient, you must consider that it is necessary to reduce the dose of salt or vegetable broth. The white miso is melted together with a little oil and added at the end of cooking, stirring vigorously until the cream is formed.