Tomato Risotto with Saffron and Vegetables

Well, the early summer vegetables looked gorgeous, and the weather called for a early summer risotto so the CC complied.

(A conversation with a reader of this blog about this resulted in the reader exclaiming, "umami-rich" about this recipe, and while the CC didn't quite plan that, the astute observation of the reader is both appreciated and commended.)

Ingredients
1 lb shallots (diced finely, or just use the food processor)
4 lbs tomatoes (dunked in boiling water, passed through a food mill)
1 tbsp homemade tomato paste
2 cups Carnaroli or Arborio rice (the CC used the former)
1/2 lb asparagus (tips separated, cut into thin rounds)
1/2 lb young carrots (cut into thin rounds)
1/2 cup tender peas
1 large pinch saffron
olive oil
parmigiano-reggiano
black pepper
dry vermouth (optional)

Recipe

Dilute the tomato pulp with water, and keep it simmering on a low flame in a separate vessel.

Fry the shallots in olive oil soffrito. Fry the tomato paste until the oil separates. Toss in the asparagus rounds, and carrot rounds and fry for a bit. Fry the rice till it is fully coated with the mixture, and the white kernel is clearly visible. Toss in the saffron and then do the risotto thing.

Add a ladleful of boiling tomato broth while stirring. When absorbed, add more, and repeat until the rice is tender.

The asparagus tips and the peas should go in near the end. The CC also adds a dash of dry vermouth towards the end.

The CC couldn't find good basil so he did without it, but ideally he would've garnished it with torn basil leaves.

Serve, with freshly grated parmigiano-reggiano, and black pepper.