Saffron and Tomato Risotto Recipe

In a small bowl, soak saffron in 2 tbsp. hot broth.

In a separate pot, heat broth on low to keep warm while cooking.

In a large pan, heat butter over medium heat.

Add onions and garlic, and sauté until softened.

Add rice and cook for 1-2 minutes until coated in butter.

Pour in white wine and stir until absorbed.

Add 1 ladleful of broth and stir until absorbed.

Repeat step 7, adding broth 1 ladleful at a time until rice is cooked but still slightly al dente.

Stir in saffron mixture and tomatoes, cook for 1-2 minutes.

Remove from heat, stir in Parmesan cheese.

Season with salt and pepper to taste.