In a pot, add the water, 1 onion,carrot, celery, bayleaves, and the coarseseasalt. Bring to a boil, then let simmer on low heat throughout the whole recipe.TIP: cut the onion in half and the carrot and celery in three pieces.
In a smal pot, add ½ cup of water. Then add the saffron threads in it. Warm up the water on low heat. Don't let the water boil, but let the saffron release the colour in the hot water for about 3 minutes, while stirring. Take off of the heat and set aside.
Make the risotto
On a pan, add the risotto rice. Turn the heat on and toasttherice for 2 to 3 minutes. Move the rice around the pan continuously while you toast it. The rice is toasted once you start smellingitsaroma. Remove the rice from the hot pan and set aside in a large bowl.TIP: the best way to toast the rice is without any fat or liquid. Just on a hot pan.TIP: do not use a non-stick pan for risotto.
In the same pan, add 1 ladle of vegetable broth, then 1 very finely choppedonion. Let the onion cook in the broth on low heat, until it becomes translucent. It can take from 5 to 10 minutes. Add more broth if necessary. Do not let the onion carameize or change colour.
Turn the heat to high, then quickly add in the rice and stir fast with a wooden spoon to incorporate the rice with the onion. Keep stirring on high heat for 30 seconds.
Add the white wine to the hot pan with the rice. Keep stirring to spread the wine and the rice across the pan evenly. When the wine has evaporated completely, add 2 ladles of vegetable broth and bring to a gentle simmer. Keep stirring.
When the liquid in the pan has almost evaporated, add two more ladles of vegetable broth. Keep stirring often, gently, and accross the whole pan, from the sides to the centre, almost for the whole time. As the liquid evaporates, add more broth, two ladles at a time.
Half way through the cooking time, around the 8 minute mark, add the saffron and its liquid into the risotto.Finish cooking - adding the broth two ladles at a time - until the rice is cooked al dente. That is, 2 minutes less than it says on your rice package. A little hard on the inside.
Take the pan off the heat and let the rice rest for 30 seconds. The rice should not be too thick, nor too liquid. It should be creamy.
Off the heat, add the nutritionalyeast, and the extravirginoliveoil. Stirfast for about 1.5 minutes, or until everything melts together.At this point the risotto should be creamy and ready to be served.
Scoop about 1½ to 2 ladles of the risotto per serving plate. Place the risotto in the middle of the plate and let it be. Do not flatten it with your ladle.