Saffron risotto with crispy smoked tofu

Ingredients

For 1 serving

• Carnaroli rice50 g
• Smoked tofu160 g
• Saffron0.1 g
• White wine30 ml
• Nutritional yeast1 tablespoon
• Extra virgin olive oil2 teaspoons
• Parsley3 g
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites

Method

1. Bring a small pan of lightly salted water to the boil and keep it at the lowest heat; dissolve the saffron in a small ladle of this hot water.
2. Heat half the oil in a saucepan over medium heat and toast the Carnaroli rice for 2 minutes, stirring, until the grains are translucent; deglaze with the white wine and let it evaporate.
3. Add one ladle of hot water at a time, stirring often and waiting until it is absorbed before the next, for 16–17 minutes, until the rice is al dente; add the saffron halfway through.
4. Meanwhile cut the smoked tofu into 1 cm cubes and fry them in the remaining oil over high heat for 5 minutes, until golden and crisp.
5. Off the heat stir the nutritional yeast and a grind of black pepper into the risotto, rest it for a minute and serve it loose with the crispy tofu and chopped parsley.