For our soup course in our Italian Holiday Menu here is the Risotto Milanese in Saffron Vegetable Broth.
For the risotto:
1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon saffron threads
3 1/2 cups vegetable stock
2 cups Arborio rice
1/2 cup white wine
4 tablespoons (1/2 stick) vegan butter
Heat the vegetable stock in a stock pot, add the saffron, stirring to infuse.
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, about 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice. Ladle in about 4 to 6 ounces of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the vegan butter until well mixed.
3 carrots (diced)
3 celery ribs (diced)
2 shallots (minced)
1 Tablespoon olive oil
2 quarts vegetable stock
2 teaspoons saffron threads
In a large pot heat the olive oil and saute the shallots until soft. Add the carrots and celery and continue sauteeing until tender. Add the saffron and saute with the vegetables for a few minutes. Then add the prepared stock and simmer the soup for about 15 minutes until saffron is infused throughout the broth and the vegetables are cooked.
Portion 1/4 cup risotto into 12 warmed soup bowls and ladle the soup over the top. Serve hot.