1/4 cup extra-virgin olive oil
2 onions, sliced
2 cups medium or short grain rice
2 to 3 large pinches saffron
6 cloves garlic, minced
2 3/4 cups vegetable stock
2 cups crushed tomatoes
1 1/3 cups red wine
2 teaspoons dried basil
Roughly 4 cups sliced vegetables (select whatever is in season, such as red bell peppers, shiitake mushrooms, snap peas, summer squash, zucchini and
Salt and pepper, to taste
Heat the olive oil in a large sauté pan (cast iron works well for this dish) over a medium flame.
Cook the onions in the oil until tender, about 5 minutes. Add the rice and saffron and cook until slightly nutty, about 5 to 10 minutes. Add remaining ingredients except the sliced vegetables and bring to a simmer.
After 5 minutes add the vegetables.
Cover loosely, reduce flame to low and cook for about 15 minutes, stirring every few minutes until the rice is tender. Add more broth if the liquid in the pan dries out. Serve hot.