Tomato-Saffron Risotto Milanese

Saffron adds a touch of elegance to every dish, including risotto which I typically think of as a simple comfort food. The below recipe puts an unusal twist on a risotto milanese by adding tomatoes and spinach. Adapated from this recipe and made vegan.

Ingredients:
1 can plum tomatoes, pureed in a blender
6 cups vegetable broth
2 pinches saffron threads (about 1/4 teaspoon)
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Salt and pepper
1 1/2 cups arborio rice
1/2 cup dry white wine (eyeball it)
2 cups spinach (fresh or frozen) pine nuts or nutritional yeast optional as toppings

Directions

Pour pureed tomatoes into a medium saucepan and add the chicken broth and saffron. Bring to a simmer over medium heat, then keep warm over low heat.

In a deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic; season with salt and pepper and cook until softened, 2 to 3 minutes. Stir in the rice to coat with the oil, increase the heat to medium-high and cook for 2 minutes. Stir in the wine and cook until slightly evaporated, about 1 minute. Stir in a couple ladlefuls of the warm tomato broth, stirring constantly until absorbed, about 1 minute. Continue adding the broth, a couple of ladlefuls at a time, stirring after each addition until absorbed and to prevent sticking. Cook until the rice is tender and the mixture is creamy but not soupy, about 18 minutes. During the last 2 minutes of cooking, add the spinach.

Serve the risotto with pine nuts and/or nutrional yeast.

Garden Risotto

This risotto is a vegan take on Ellie Krieger's garden risotto....I skipped the cheese but for non-vegans I am sure it would make this recipe even better.


Ingredients
• 6 cups low-sodium vegetable broth
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 teaspoon salt
• Freshly ground black pepper
• 1 cup frozen peas
• 1/2 pound asparagus, steamed and cut into 3/4-inch pieces
• 1/4 cup freshly grated Parmesan (OPTIONAL)

Directions

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the peas and cook until they are heated through. Add the asparagus and cook just until the vegetables are hot. If using, stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.