Scarlet Frizzle Risotto

A vibrant, glossy risotto of slow-cooked Carnaroli rice in rich tomato passata, crowned with golden frizzled red onion and torn fresh basil — deeply savoury, silky, and arrestingly red on the plate. It is as satisfying and nourishing as any classic Italian primo, made entirely from plants. Serve it as a weeknight centrepiece or a relaxed dinner-party starter with a glass of chilled Sicilian white.

Allergens:celery (vegetable stock may contain), gluten (flour used for frizzled onion; use a gluten-free flour to avoid), tree nuts (some vegan cheeses and butters may contain), soya (some vegan cheeses and butters may contain)

• 320 g Carnaroli rice
• 700 ml tomato passata
• 1 litre hot vegetable stock
• 1 medium white onion, finely diced
• 2 tbsp extra-virgin olive oil, plus extra for frying
• 1 medium red onion, very thinly sliced into rings (for frizzling)
• 2 tbsp plain flour (for dusting the frizzled onion)
• 50 g vegan hard grating cheese (such as a plant-based Parmesan alternative), finely grated
• 40 g vegan butter (such as a plant-based block butter)
• A small bunch of fresh basil, leaves picked
• Sea salt and freshly ground black pepper

Instructions

1. 1.Pour the vegetable stock into a saucepan and keep it at a gentle simmer over a low heat throughout cooking — hot stock is essential for a properly creamy risotto.
2. 2.Warm 2 tbsp of olive oil in a wide, heavy-based saucepan over a medium-low heat. Add the diced white onion with a pinch of salt and cook gently for 8–10 minutes, stirring often, until completely soft and translucent but not coloured.
3. 3.Add the Carnaroli rice to the pan and toast it for 2 minutes, stirring constantly, until the grains turn slightly opaque at the edges.
4. 4.Pour in the tomato passata, stir well, and let it absorb into the rice for about 2 minutes.
5. 5.Begin adding the hot vegetable stock one ladleful at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next. Continue for approximately 16–18 minutes, until the rice is cooked through but retains a slight bite (al dente) and the risotto moves in a slow, flowing wave when you shake the pan — this is the classic all'onda consistency.
6. 6.While the risotto cooks, toss the thinly sliced red onion rings in the plain flour until lightly coated, shaking off any excess.
7. 7.Heat a 1 cm depth of olive oil in a small frying pan over a medium-high heat. Fry the onion rings in batches for 2–3 minutes per batch, turning once, until golden and crisp.
8. 8.Drain the frizzled onion rings on kitchen paper and season lightly with salt. Set aside.
9. 9.Remove the risotto from the heat. Add the grated vegan hard cheese and vegan butter, then stir vigorously for 1–2 minutes to emulsify everything into a glossy, creamy sauce (this is the mantecatura).
10. 10.Taste and adjust the seasoning with salt and black pepper.
11. 11.Divide the risotto between four warmed shallow bowls. Top each portion with a tangle of frizzled red onion, a few torn basil leaves, and a final drizzle of extra-virgin olive oil. Serve immediately.

External Recipes

• Risotto Al Pomodoro (Health Score: 68)