Breaking Up with Parmesan: A Risotto Story

I always loved Parmesan and used it for years, mainly in Carbonara and Risotto. Since going vegan, I never craved Carbonara, but I can’t get enough of Risotto and don’t want to stop eating it.

My Love Affair with Risotto

I have been making Risotto for so long, I can't even remember when I started. Risotto is my signature dish to impress guests. Over time, I mastered a Chicken Mushroom Risotto which has been a hit every single time.

When I became vegetarian, it was not hard to transform my beloved recipe. I removed the chicken, added more mushrooms, and introduced spinach.

It was creamy, infused with the tastes of broth, mushrooms, and parmesan, and had a nice twist from the spinach. Simply amazing!

Here’s my *not-so* vegetarian recipe:

1. Sauté mushrooms, season, and set aside.
2. In the same pan, sauté minced onions. when they are translucent, deglaze with white wine.
3. Let the wine reduce then add the rice and toast for a minute.
4. Gradually add vegetable broth and stir until the rice is al dente.
5. Mix in spinach and cook until it softens.
6. Remove the pan from the heat, pour a ton of parmesan, and stir until creamy. Adjust with broth.

I loved this dish until I discovered that I'd been deceived… by parmesan! 😲

The Dirty Secret of Parmesan

Parmesan is not vegetarian, and this is true for many other cheeses! They contain rennet, an animal enzyme found in ruminants' stomachs. The purpose of rennet is to help the calves digest milk by curding it. Rennet is extracted directly from the stomachs of slaughtered animals.

When I discovered that, I wondered if there were any vegetarian options available.

Fortunately, the answer is yes.

Plant-based rennet exists and is made from cardoon thistle, artichokes, or nettles. Sadly, It is not widely used. It's slightly more expensive for cheese producers, leading to smaller profit margins. 💰

While traveling, I found affordable vegetarian Parmesan in some countries. However, when vegetarian options weren't available, I used classic Parmesan.

It didn't feel right and became wrong when I decided to transition to a plant-based diet.

Cheating on Veganism

Where do I draw the line between satisfying my cravings and adhering to my ethical values?

Most vegans would say that no craving is worth the suffering of animals. That my pain of stopping cheese is not comparable. Often, such discussions lead to guilt-shaming.

Should I simply accept my frustration and do nothing about it?

I don’t believe that’s the right approach.

Frustration doesn't work with any diet. Take a look at weight loss diets based on restriction; they never worked. People rapidly abandon these diets and go back to their old unhealthy habits.

Don’t take my word for it, even studies funded by Weight Watchers have shown that their programs fail 🤡.

I will not settle for frustration, I want to thrive.

Flirting with Vegan Cheeses

"Just use vegan cheese for your risotto!", sounds obvious, right?

It's not that simple.

Embracing new changes means facing obstacles that might stop us. Obstacles that are often underestimated in the vegan community. Here are just a few:

• Cost: At my local store, vegan cheese costs three times more than Parmesan.
• Accessibility: Good vegan options are not available everywhere.
• Taste: Most of them are terrible, at least to me.
• Effort: For some, changing demands tremendous energy.
• Cultural environment: I'm French. How can I say no to the holy trio of cheese, wine, and baguette? 🍷🥖🧀

Or is it just a cheese addiction?

Anyway, I need to change. I need to align my actions with my values.

I'm breaking up with you, Parmesan. It's time to mingle and find my new Risotto partner.