The Stock
1 Large Spanish Onion - coarsely chopped
1 Tbspn Olive Oil
2 Tbspns Tomato Paste
Fennel Stalks - coarsely chopped
1 Head Garlic - remove outer skin
2 Tspns Sweet Paprika
1/4 Tspn Turmeric
1 1/2 Tspns Kosher Salt
Water


Sauté the onion in a saucepan using the oil until slightly golden brown. Add the tomato paste and 1 cup of water, deglazing the bottom of the pan and breaking up the tomato paste. Add the remaining ingredients and 6 cups of water. Bring to a boil then simmer, partially covered, for 25 minutes. Reserve the garlic head, then strain the rest, pressing as much stock from the veggies as possible. Add water if needed, to give you 5 cups total.

The Rice & Vegetables
1/4 Cup Olive Oil
1 Large Onion - diced
2 Cups Cauliflower Florets
2 Cups Roasted Red Bell Pepper (fresh made or jarred) - diced
2 Cups Fennel Bulb - chopped
2 Cups Green Peas
10 Oil-packed Sun-dried Tomatoes - cut into strips
3 Cloves of Garlic - chopped
3 Tbspns Parsley - chopped (extra for garnish)
2 Tspns Sweet Paprika
1 Tspn Turmeric
Pinch of Red Pepper Flakes
2 Pinches Saffron - steeped in 2 Tbspns of Hot Water
Salt & Fresh Ground Black Pepper to Taste
1 1/2 Cups Arborio Rice

Heat the oil in a wide soup pot over medium heat. Add the onion, tomatoes, cauliflower, roasted red pepper, fennel bulb and the peas. Lower the heat and cook, stirring occasionally, until the onions are browned and the vegetables soften, about 20 to 30 minutes. Meanwhile heat the stock and oil a shallow 8" x 12" earthenware casserole dish. Preheat oven to 350°F

Add the chopped garlic, seasonings, 1/2 Tspn of kosher salt and the rice to the browned onion and vegetables. Stir to coat the rice, and then raise the heat to medium. Add the stock and cook, stirring often, for 10 minutes. Transfer everything to the casserole dish, nesting the reserved head of garlic in the center. Bake in the preheated oven for 25 minutes, or until the rice is tender but still a little firm. Remove from the oven, cover with a clean dish cloth and let stand for 10 minutes. Serve garnished with some chopped parsley.