Saffron Risotto

Saffron is a spice closely related to Christmas here in Sweden. And even though I’d love to bake more saffron buns, I realise I have to eat food too. So I made saffron risotto! It turned out really nice, and even though it does take a bit of time to stir that risotto, it’s still really simple to make.
1 small onion, finely chopped
3 cloves of garlic, finely chopped
1 dl white wine
0,5 g saffron
3 dl arborio rice
1 l of hot vegetable stock
1 tbsp nutritional yeast
olive oil
flat leaf parsley & cherry tomatoes for serving
Gently sauté onion and garlic in olive oil until soft. Turn up the heat, add risotto rice and fry for a minute until the rice is shiny.
Add the wine and let it steam off. Next, add 2-3 dl of the hot (important!) stock and reduce the heat. Let simmer slowly until all liquid is absorbed.
Add 1-2 dl stock at a time, simmer and stir until fully absorbed before adding more stock. Keep the stock hot at all times.
When all vegetable stock has been absorbed, stir in the saffron. Season with salt and pepper to taste, add nutritional yeast for a cheesier flavour and a splash of olive oil for extra creaminess. Serve with cherry tomatoes and parsley.