Saffron-Infused Tomato & Garlic Risotto

This vibrant risotto transforms simple ingredients into a luxurious and comforting dinner. Infused with saffron and finished with a touch of butter, it's an elegant take on classic Mediterranean flavours, perfect for a cozy evening.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups vegetable broth, warmed
• 1 pinch saffron threads
• 1 (14-ounce) can crushed tomatoes
• ¼ cup grated Parmesan cheese, plus more for serving
• 2 tbsp butter
• Salt and black pepper to taste
• Fresh basil leaves, for garnish

Method

1. Heat the olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2. Add the Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes, until the grains are lightly toasted.
3. Pour in the white wine and cook, stirring, until it is fully absorbed.
4. In a separate small bowl, steep the saffron threads in ¼ cup of the warmed vegetable broth for at least 5 minutes to release their color and flavour.
5. Add the crushed tomatoes to the rice and stir to combine. Cook for 2 minutes, stirring occasionally.
6. Begin adding the warmed vegetable broth one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Be sure to add the saffron-infused broth. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
7. Remove the risotto from the heat and stir in the Parmesan cheese and butter. Season with salt and black pepper to taste.
8. Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese.

Chef's Note

For an extra layer of flavour, consider adding a squeeze of fresh lemon juice at the end. A sprinkle of red pepper flakes can also add a pleasant touch of heat.