Saffron risotto with crispy tofu

Ingredients

For 1 serving

• Carnaroli rice55 g
• Tofu200 g
• Saffron0.1 g
• Shallot20 g
• Vegetable broth450 g
• Extra virgin olive oil2 teaspoons
• Parsley3 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: soy, celery, sulphites,

Method

1. Heat the vegetable stock in a small pan and keep it on minimum heat; dissolve the saffron in a small ladle of hot stock. Peel and finely chop the shallot; drain and pat dry the tofu and cut it into cubes of about 1 cm.
2. In a saucepan heat half the oil over medium-low heat and soften the shallot for 2–3 minutes, until translucent; add the Carnaroli rice and toast it for 2 minutes, stirring, until the grains are glossy and hot to the touch.
3. Deglaze with the white wine and let it evaporate, stirring; then add the hot stock one ladle at a time, waiting until each is almost absorbed before adding the next, and cook over medium heat for 17–18 minutes, stirring often. Season with salt about halfway.
4. Halfway through stir in the saffron dissolved in stock.
5. Meanwhile heat the remaining oil in a frying pan over medium-high heat and fry the tofu for 6 minutes, turning, until golden and crisp; season with salt.
6. When the rice is al dente and creamy (it should ripple like a wave when you shake the pan), turn off the heat, rest it covered for 1 minute and serve with the tofu, chopped parsley and a grind of black pepper.