Hi - I love the look of risotto, however, I am unable to eat cheese - is there something I could substitute for the Parmesan to give the same savoury taste and creamy texture.

quote:

Originally posted by artichoke:
Hi - I love the look of risotto, however, I am unable to eat cheese - is there something I could substitute for the Parmesan to give the same savoury taste and creamy texture.

I've seen Vegan "parmesan" in health food stores. God knows what it tastes like!

Hi, I make risotto all the while without cheese, My husband doesn't eat cheese, he says he's allergic Anyhow, it tastes fine. I have made the pumpkin one from F-Word and mushroom as well.

I always stir a little low fat creme fraiche into mine and its lovely! makes it really creamy

You don't necessarily need the parmesan, especially if you use bold enough flavors within the risotto-mushrooms, pancetta. Or you can try things like seafood risotto, the aforementioned pumpkin (or squash) risotto and a few others. You can also just kick up the other spices to make up for the cheese. Another thought-are you lactose intolerant? If so, there are some supplements you can take. In the US it's sold as 'Lactaid'-they tend not to sell it here, but some health food stores have it. My wife can't have dairy, but she can with this.
Other risotto recipes, try this site: American, but it's a good one.
http://web.foodnetwork.com/food/web/searchResults?searc...OD&searchType=Recipe

is it you cant eat cheese or do not like cheese as rissotto dose not have to contain cheese or any dairy i make a wild mushroom and sun blush tomato also a citrus rissotto and have also made a watercress and pine nut rissotto the combos are end less and the method is pretty much the same egg yolks added at the end of cooking dont boil will make a creamy texture but if you can do dairy could be a prob

Rich-

The egg yolk thing-I'm a risotto freak and have never heard of putting an egg yolk in. Is it as a replacement of parmesan, what's it do (I'd venture that it makes it creamier) and what's the exact way you do it? How do you temper it so that it does not scramble? Thanks.

I like risotto served with a very soft poached egg on top so the yolk runs into the rice when you eat it. Probably a bit similar to putting a yolk in. In Portugal they do they same thing with rice pudding to make it creamy