ANYONE can make this easy and MESME-RICING Saffron Risotto recipe

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HOW TO MAKE THE MOST BEAUTIFUL SAFFRON RISOTTO RECIPE
LAY HO MA (how's it going in Cantonese)! This beautifully heart-warming dish is sure to impress. Join me in this episode and learn how to make a stunning saffron risotto recipe right at home!
Ingredients:
2 1/2 cups vegetable stock
1 onion
2 pieces garlic
50g oyster mushrooms
cluster of 3 cherry tomatoes
2+2 tbsp olive oil
salt and pepper to taste
1/2 cup arborio rice
pinch of saffron
1/4 cup white wine
1/4 cup plantbased cheese
few sprigs parsley
Directions:
1. Heat up the vegetable stock in a small saucepan on medium high heat
2. Finely chop the onion and garlic. Roughly chop the oyster mushrooms. Place the cluster of tomatoes onto a baking sheet
3. Heat up a sauté pan to medium heat. Add 2 tbsp olive oil followed by the mushrooms. Sauté for a few minutes. Season with salt and pepper. Then, sauté for another minute
4. Transfer the sautéed mushrooms onto the baking sheet and spread it out. Slightly score the cherry tomatoes
5. Add 2 tbsp olive oil to the sauté pan. Add the onions and sauté for 3-4min. Add the garlic and sauté for another minute
6. Add the arborio rice and sauté for 2-3min. Season with salt and pepper. Then, add a pinch of saffron
7. Give the pan a stir and deglaze with white wine. Stir and cook for a couple of minutes
8. Add about 1/2 cup of the hot vegetable stock. Stir and cook for a couple of minutes. As the rice cooks, you'll see the liquid being absorbed. Repeat this step adding about 1/2 up of vegetable stock at a time
9. Place the mushrooms and tomatoes into the oven and broil on low for 5-8min (set a timer as to not forget about them)
10. Add the plantbased cheese and stir. The risotto should look creamy but not too thick. Remember to check the rice for doneness
11. Plate the risotto and top with the broiled mushrooms and blistered tomatoes. Sprinkle over some freshly chopped parsley, fresh cracked pepper, and a drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and UA-cam chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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