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squirrelydan76
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Pdfdry toast the rice on med-high for 2-3 minutes
sweat the onion with a ladle of stock until soft, 5-8 minutes
add the rice to the pot, along with the wine
let the alcohol evaporate, then add the stock, two ladles at a time
steep the saffron threads in hot water to release the colour and flavour
keep stirring on low, adding more stock as needed, for about 15-18 minutes, until the rice is just al dente
halfway through cooking and the saffron water
when the rice is cooked, add the olive oil, miso and yeast, and stir through until combined and creamy
taste for seasoning and adjust as needed