And this recipe has its own first steps.
Soak an ounce of chopped dried tomatoes in a cup of water until soft, then reserve the liquid and combine it with several cups of chicken broth.
Soften a chopped onion with 1 pressed garlic clove in a tablespoon of olive oil. Stir in 1 cup of rice, toss it for 1-1/2 minutes over rather high heat, then reduce the flame, add the tomatoes and proceed with the usual additions and stirrings of, in this case, a chicken broth with dried tomato cooking liquid.
When the risotto is ready, sprinkle it with minced parsley and serve with the dry jack or parmesan cheese you must always grate before beginning a risotto: to add broth, stir rice, fondle your tiny bottle of saffron and grate cheese more or less simultaneously would lead, I think, to dire psychological consequences.
REMEMBER: Risottos can be made ahead and reheated without flavor loss: just stir in a little fresh broth. A boon, this, when company comes for simple chicken and portobello risotto. Another idea: salmon steak with mango risotto minus the salami. Or how about pesto-flavored risotto fritters? Or risotto with pancetta and water-packed chestnuts from M. Faugier’s tin . . . And there’s always that Piemontan last minute drizzle of truffle and olive oil, half a tablespoon each, wonderful with a mushroom risotto.