Vegan Saffron Risotto

Making risotto is basically the polar opposite of making paella. Whereas the secret to making good paella is to leave the rice completely unstirred whilst cooking it, the secret to making good risotto is to constantly stir it. There's a reason for that, which isn't that Italians are just demanding. Stirring and agitating rice granules allow for the starches to be released from the rice, giving risotto its creamy consistency. All risotto asks from you is to give it 30 minutes of your undivided attention, and in return you'll be rewarded with perfection. I actually find the process quite calming, as it forces me to not try to multitask, but rather just watch said perfection form.

Saffron is an expensive ingredient, but a little goes a long way. It's responsible for making this risotto delicate yet deeply flavoured, simple yet extremely special. I tend to buy saffron threads - rather than powder - and either get it at my local Spanish restaurant or at speciality shops. You can also easily find it online, but I sometimes find it hard to tell the quality of it when buying it online, and prefer the experience of buying it in person. In terms of vegetable stock, just like when making paella, I try to make my own or buy the best I can find for risotto. This is because the rice is absorbing flavour from the liquid it's cooking in - the more flavourful the stock, the more layers and flavour the dish will have.