By Mauro Pacella – Graced with food
Ingredients
- Vegetable, rice or avocado oil
- 400g of Arborio rice or medium-grain rice (risotto)
- 2 onions
- 5 cloves of garlic, finely diced
- Concentrated tomato paste
- Saffron threads
- 2 capsicums, diced
- 3 ripe tomatoes, diced
- 1L Chicken or vegetable stock
- A large pan or paella pan
- Variations: seafood (add shrimp, squid, mussels)
Method
- Heat a large pan over medium-high heat. Add the oil, then sauté the onions and garlic until golden and fragrant. In a separate bowl, steep the saffron threads in 500 ml of warm water, stirring occasionally to release their colour and flavour.
- Add the capsicum, ripe tomatoes and tomato paste to the pan, stirring to combine. Add the dry rice, mixing thoroughly to coat it in the oils and flavours. Gently fry and toast the rice — an important step. Once it begins to brown lightly, pour in the stock, followed by the saffron water and threads.
- Stir only a few times to distribute everything evenly, then reduce the heat to medium-low. Allow the rice to cook undisturbed until al dente.