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1
Separate the white and green (light and dark) portions of the leek, and cut each in half lengthwise; rinse well to remove any soil.
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2
Roughly chop the green top, and set aside for the stock.
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3
Thinly slice the white portion into half circles, and set aside for the risotto.
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4
Cut the tops off the fennel, and roughly chop for the stock.
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5
Finely chop the fennel bulb, and set aside for the risotto.
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6
For the stock: Put the wine, leek greens, fennel tops, carrots, celery, garlic, orange peel, parsley, thyme, bay leaf, 1 teaspoon salt and peppercorns in a large pot.
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7
Bring to a simmer, and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes.
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8
Add 10 cups of water, and bring to a boil; reduce to a gentle simmer, and cook until the stock has reduced by about one third (7 to 8 cups), about 30 minutes.
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9
Strain, then use the back of a ladle to squeeze out any excess liquid from the vegetables; discard the vegetables, and keep the stock warm (or cool the stock and refrigerate for up to 3 days).
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10
For the risotto: Add a splash of water to the saffron in a small bowl, and set aside to bloom.
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11
Heat the oil in a large saucepan over medium heat.
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12
Add the sliced leeks, chopped fennel and a pinch of salt, and cook, stirring frequently with a wooden spoon, until soft, 6 to 7 minutes.
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13
Add the tomato paste, soy sauce, garlic, 1 teaspoon salt and cayenne, and stir for 1 minute.
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14
Add the rice, and stir until coated.
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15
Add the wine, and simmer, stirring constantly, until it is absorbed, about 1 minute.
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16
Add 3 cups of the warm stock, the saffron and the blooming water to the rice.
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17
Bring to a simmer, and cook, stirring constantly, until most of the liquid is absorbed, 7 to 8 minutes.
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18
Add 3 more cups of stock, bring back to a simmer and cook, stirring constantly, until the rice is tender but slightly toothsome, 10 to 12 minutes more.
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19
In the last few minutes of cooking, add the tomatoes.
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20
Remove the saucepan from the heat.
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21
Stir in half the parsley and 3 tablespoons of the nutritional yeast, and season to taste with salt and pepper.
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22
Adjust the consistency of the risotto by adding more of the stock as necessary.
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23
Pour into a serving dish, and sprinkle with the remaining parsley and 1 tablespoon nutritional yeast.
