Tomato-Basil Saffron Risotto

In large Dutch oven or other heavy-bottomed pot, heat oil over medium heat and add onion. Cook onion in oil for 2-3 minutes or until onion is clear. Add rice and stir to coat. Add wine and saffron. Stir until thoroughly mixed.

Keeping risotto at a low boil, add the warm broth one cup at a time. After each addition, stir rice until broth is absorbed. Continue adding broth and stirring until all broth is used or until risotto is a chewy al dente consistency.

At that point, add tomato, basil, Parmesan cheese, salt and pepper and stir until cheese is melted.

Enjoy!