Ingredients

• 1½ litres – vegetable stock
• 2 – large pinches saffron threads
• 60 ml – (¼ cup) extra virgin olive oil
• 1 – onion, finely diced
• 3 – garlic cloves, minced
• 440g – (2 cups) risotto rice (vialone nano, arborio, or carnaroli)
• 125ml – (½ cup) white wine
• 50gm – butter
• 100g – (1 cup) grated pecorino or parmesan, plus extra to serve salt and ground black pepper, to season
• 1tbsp – finely shredded parsley, to serve

Roasted Tomatoes

• 8 – tomatoes, halved
• 60ml – (¼ cup) extra virgin olive oil salt, to season

Smoked paprika butter

• 50g – butter
• ½ tsp – smoked paprika

Method

1. Preheat the oven to 220˚C. On a baking tray lined with baking paper, place the tomatoes, drizzle with olive oil, season with salt, and roast for 45-60 minutes until well roasted. In a saucepan, bring the stock to a simmer. Add saffron, turn off the heat, cover, and let it stand for 10 minutes to infuse.
2. Heat a large saucepan over medium heat. Add oil and onion, and fry for about 3 minutes until translucent. Then, add garlic and fry for another minute. Stir in the rice and toast for about 1 minute. Pour in the wine and stir until absorbed. Gradually add one third of the hot stock, simmering for approximately 5 minutes until absorbed, stirring occasionally. Repeat this process two more times with the remaining two-thirds of stock, continuing to stir occasionally. The cooking time should be around 20 minutes. Taste the risotto and season with salt as needed, keeping in mind the saltiness of the cheese you’ll be adding. The risotto should have separate, al dente grains. Adjust the amount of stock added towards the end to maintain a fluid consistency, allowing the risotto to settle in the saucepan when stirred, without clumping.
3. To achieve a creamy texture, stir in the butter and pecorino into the risotto. It should have a soft and fluid consistency that spreads easily on a plate when tapped on the bottom. For the smoked paprika butter, melt the butter in a small saucepan over medium heat until foaming. Stir in the paprika, then remove from heat. Divide the risotto among shallow serving plates. Top with roasted tomato pieces and drizzle with the smoked paprika butter. Sprinkle with extra pecorino, pepper, and parsley for serving.

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