Spread the onions and garlic on the baking sheet, then top with the mushrooms and tomatoes, ensuring they’re evenly spaced.

Saffron, the hand-picked and dried stigmas of the crocus sativus flower, provides the risotto with its distinctive warm yellow hue and a wonderful floral undertone flavour to this dish.

I’m sure you’ve noticed the fluffy white blossoms on the elder trees, not just in the hedgerows around the countryside, but there are plenty in the cities too.