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Ingredients
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Risotto Base
Garnish
Method
Cooking the Risotto
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth and keep it warm over low heat.
- 2
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until the onion is translucent.
- 3
Toast the Rice
Add the Arborio rice to the skillet and toast it for about 2-3 minutes, stirring constantly until the rice is slightly translucent.
- 4
Add Tomato Paste and Saffron
Stir in the tomato paste and saffron, mixing well to coat the rice.
- 5
Cook the Risotto
Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Finish with Cheese
Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Serving the Risotto
- 7
Prepare for Serving
Allow the risotto to cool slightly before transferring it to a greased baking dish to set for about 15 minutes.
- 8
Cut and Serve
Cut the set risotto into squares and pan-fry in a little olive oil until crispy on both sides. Serve hot, garnished with fresh parsley and extra Parmesan cheese.