Sun-Dried Tomatoes (1/2 cup)
into a bowl and fill it with boiling water to hydrate the tomatoes.
Garlic (2 cloves)
. 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.
Into a sauce pan over low-medium heat, add
Vegetable Broth (3 cups)
At the same time, into another fry pan over medium heat, add
Extra-Virgin Olive Oil (2 Tbsp)
. Let warm for 2 minutes.
Add the onion and garlic to the oil and mix. Cook for 3 minutes.
Add the zucchini. Mix well, then cook for another 3 minutes.
Drain the sundried tomatoes and add them to the pan. Season everything with
Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)
, then add
Arborio Rice (1 cup)
Saffron Threads (1/2 tsp)
. Mix together until well combined. Cook for about 2 minutes.
White Wine (1 cup)
and continuously mix the rice until all the wine has been absorbed.
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. 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 (to taste)
. Serve immediately and enjoy!