Saffron Risotto with Zucchini and Sundried Tomatoes

Add 1/2 cup (40 g) sundried tomatoes into a bowl and fill with boiling water to hydrate the tomatoes, finely mince 2 cloves of garlic, finely dice 1/2 onion, thinly slice 1 medium sized zucchini, stack up the slices and cut in half horizontally and then in half vertically to end up with 4 evenly sized pieces from each slice

Heat a sauce pan with a low-medium heat and add 3 cups of vegetable broth, at the same time heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic to the oil and mix, after 3 minutes add the pieces of zucchini and mix with the onions and garlic, cook for another 3 minutes

After cooking the zucchini for 3 minutes, drain the sundried tomatoes and add to the pan, season everything with sea salt and freshly cracked black pepper and mix together, then add 1 cup of arborio rice, pinch in 1/2 teaspoon of saffron threads and season with sea salt, mix together until well combined and cook the rice for about 2 minutes, then add 1 cup of white wine and continuously mix the rice until all the wine has been absorbed

Next add about 1/2 cup of the hot broth and mix continuously with the rice, once the broth has been absorbed, add another 1/2 cup of broth and so on until all the broth has been added, the key is to always stir the rice so it can release its starch to make the broth creamy, after you add the last of the broth cook for about 1-2 minutes or until you reach the desired creamy texture, remove from the heat and garnish with fresh chives, serve at once, enjoy!