Start by cooking the rice in salted water until it’s tender. Meanwhile, slice the Ramiro peppers, dice the onion, garlic, and chillies, and chop the babycorn. Keep the mushrooms whole for a nice texture or slice them if you prefer. Add some freshly ripped basil for an aromatic touch.

Blend tomato sauce with fresh basil, a touch of grated ginger, and spices like turmeric, herbes de Provence, and chilli flakes. Stir it all together until the mixture is smooth and fragrant. Don’t forget a pinch of salt and pepper for balance.

Coat a frying pan with olive oil and sauté the onion, garlic, chillies, and babycorn over medium heat. Cook until the onions are soft and slightly golden. This step brings out the sweetness of the veggies.

Once the onions are ready, toss in the mushrooms and Ramiro peppers. Stir occasionally, letting them soften and absorb some of the delicious oil and flavors. 🍲✨

Pour your prepared tomato sauce into the pan with the vegetables. Gently stir everything together and simmer it over medium heat for about 5 minutes. This will marry the flavors beautifully.

Now, add the cooked rice to your pan. Blend it well with the sauce, ensuring every grain is coated in its spiced, rich goodness. Simmer for another 3 minutes, stirring occasionally.

Turn off the heat and transfer your risotto to plates. Garnish with a sprinkle of chives or fresh basil leaves for that extra touch of elegance. It’s ready to devour!