Vegan saffron risotto

Ingredients:

• 1 large leek
• 1 small fennel root

Bouillon

• 1 cup dry white wine
• 2 medium carrots, coarsely chopped
• 1 stalk celery, coarsely chopped
• 3 cloves garlic, crushed
• 3 strips of orange zest, 7 cm long.
• 4 sprigs of parsley
• 2 sprigs of thyme
• 1 bay leaf
• 5 black peppercorns

Risotto

• A large pinch of saffron
• 2 tablespoons extra-virgin olive oil
• 1 tbsp tomato paste
• 1 tbsp. lightly salted soy sauce
• 1 clove garlic, finely chopped
• A pinch of cayenne pepper
• 2 tbsp. arborio rice
• 1 cup dry white wine
• 1 can (400g) canned peeled plum tomatoes, drained and coarsely chopped
• 1 cup loosely packed fresh parsley leaves
• 4 tbsp nutritional yeast

Preparation:

1. Separate the white and green (light and dark) parts of the leek and cut each in half lengthwise; rinse thoroughly to remove any sand. Coarsely chop the green tops and set aside for the stock. Slice the white part into thin half-moons and set aside for the risotto. Trim the tops of the fennel and coarsely chop for the stock. Finely chop the fennel root and set aside for the risotto.

2. Bouillon:

   
   Combine wine, leek greens, fennel greens, carrots, celery, garlic, orange zest, parsley, thyme, bay leaf, 1 teaspoon salt, and peppercorns in a large saucepan. Bring to a boil and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes. Add 10 cups water and bring to a boil; reduce to a simmer and cook until the broth has reduced by about one-third (to 7 to 8 cups), about 30 minutes. Strain the broth and press down on the vegetables with the back of a ladle to release excess liquid; discard the vegetables and keep the broth warm (or cool the broth and refrigerate for up to 3 days).
   

3. Risotto:

   
   Add a little water to the saffron in a small bowl and set aside to soften.
   
4. In a large saucepan, heat the olive oil over medium heat. Add the sliced ​​leek, finely chopped fennel, and a pinch of salt and cook, stirring frequently with a wooden spoon, until the vegetables are tender, 6-7 minutes. Add the tomato paste, soy sauce, garlic, 1 teaspoon salt, and cayenne pepper and stir for 1 minute. Add the rice and stir to evenly distribute the ingredients. Add the wine and simmer at a low simmer, stirring constantly, until absorbed, about 1 minute. Add 3 cups of hot broth and the saffron and water to the rice. Bring to a boil and cook, stirring constantly, until most of the liquid is absorbed, 7-8 minutes. Add another 3 cups of broth, return to a simmer, and cook, stirring constantly, until the rice is tender but firm, another 10-12 minutes. Add tomatoes a few minutes before they are ready.
5. Remove the pan from the heat. Add half the parsley and 3 tablespoons of nutritional yeast. Season with salt and pepper to taste. If necessary, adjust the consistency of the risotto by adding more broth. Transfer the risotto to a serving dish and sprinkle with the remaining parsley and 1 tablespoon of nutritional yeast.