Saffron Tomato Risotto

Ingredients

• 1 1/2 cups arborio rice
• 4 cups warm vegetable stock
• 1 cup crushed tomatoes
• 1 small shallot, finely diced
• 1 pinch saffron
• 1/2 cup parmesan
• Fresh basil and olive oil

Method

1. Soften the shallot in olive oil until translucent.
2. Toast the rice for two minutes, then stir in the tomatoes and saffron.
3. Add warm stock one ladle at a time, stirring until absorbed before adding more.
4. Fold in parmesan, rest for two minutes, and finish with basil oil.

Chef note

Keep the stock warm so the rice cooks evenly and stays creamy.