The addition of saffron gives this risotto a gorgeous color and a heavenly flavor and aroma.

Basil Leaves, Saffron - Spanish Superior Grade

1 tablespoon olive oil
1 Spanish onion, cut in small dice
2 - 3 garlic cloves, thinly sliced
1 teaspoon dried basil leaves
1 1/2 cups Arborio rice
Generous pinch saffron threads spanish superior grade
1/2 cup white wine
5 - 6 cups chicken stock
1/4 - 1/2 cup grated Parmesan cheese, plus additional for garnish
1 large or 2 small tomatoes, cut in small dice
1/2 cup chopped fresh basil leaves 

Place a large skillet over medium heat and when it is hot, add the oil.  Add the onion, garlic and basil and cook until the onion is soft, about 5 minutes.  Add the rice and cook, stirring for one minute, until it is well coated.  Add the saffron and cook for one minute.  Add the wine and cook until it has been absorbed.  Add chicken stock, one cup at a time, stirring well each time until all the stock has been absorbed before adding the next cup, 15 - 20 minutes in all.

Add the Parmesan cheese and tomatoes and stir well until heated through, about 1 minute.  Divide among 4 shallow bowls and garnish with the fresh basil and Parmesan cheese.

Yield: serves 4
Level of Difficulty: 4
Time: 30 minutes