Creamy rice with roasted calçots, gentle saffron, almonds, and basil oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the calçots on a tray, toss them with 2 tablespoons of olive oil, 1/2 teaspoon salt, and a pinch of black pepper, then roast for 15 minutes until tender with golden edges.

2. 2

   Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Set aside.

3. 3

   Make the basil oil by blending the basil with 2 tablespoons of olive oil and the lemon juice until you get a light sauce. Set aside.

4. 4

   In a wide pot, heat the remaining 1 tablespoon of olive oil with the butter over medium heat. Add the garlic and cook for 30 seconds without letting it brown. Stir in the short-grain rice and cook for 1 minute to coat the grains.

5. 5

   Add the saffron threads and pour in the dry white wine. Cook for 2 minutes, stirring, until the alcohol evaporates.

6. 6

   Add the hot vegetable broth gradually in 3 or 4 additions, stirring often and waiting until the rice absorbs part of the liquid before adding more. Cook for 16 to 18 minutes over medium heat until creamy and flowing.

7. 7

   When 3 minutes of cooking remain, add the roasted calçots, lemon zest, salt, and black pepper. Stir gently to distribute everything without breaking up the rice too much.

8. 8

   Remove the pot from the heat and add the grated aged Manchego cheese. Stir for 1 minute to finish the rice and adjust the texture. If you want it looser, add a small splash of extra hot broth.

9. 9

   Serve immediately topped with the toasted almonds, a few drops of basil oil, and a little more grated Manchego if desired.