Tomato and Saffron Risotto
I love making risotto when I’m entertaining guests. Yes, it’s time-consuming and usually has to be made at the last minute, but this tomato and saffron variety is definitely worth the effort!
- Servings: 4 to 6
- Preparation time: 30 minutes
- Cooking time: 1 hour
Ingredients
Roasted tomatoes
- 4 cups (560 g) cherry tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) white balsamic vinegar
- 1/4 teaspoon (1.25 ml) salt
- Pepper, to taste
Risotto with Saffron
- 1/2 teaspoon (2.5 ml) saffron + 1 tsp. tablespoon (15 ml) water
- 3 tablespoons (45 ml) olive oil
- 1/2 cup (60 g) finely chopped French shallots
- 2 garlic cloves, minced
- 1 1/2 cups (315 g) raw Arborio rice
- 3/4 teaspoon (3.75 ml) salt
- 1/4 cup (60 g) tomato paste
- 1/3 cup (80 ml) white wine
- 6 to 7 cups (1.75 L) hot vegetable or chicken broth
- 1/4 cup (30 g) vegetable or regular Parmesan cheese (or more to taste ;))
Toppings
- 4 to 6 poached eggs
- Olive oil drizzle
- Pepper, to taste
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Preparation
Roasted tomatoes
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- Place all the tomato ingredients on the baking sheet and mix well. Bake for 30 minutes.
Risotto with saffron
- In a small bowl, mix the saffron with the water. The purpose of this step is to extract the beautiful color of the saffron to give our rice maximum color!
- In a large nonstick skillet, heat oil over medium heat and cook shallots for 3 minutes, stirring often. Add the garlic, rice and salt and cook for a further 2 minutes, stirring frequently. Add the tomato paste and cook for a further 3 minutes, stirring frequently.
- Deglaze with white wine and cook for a further 1 minute.
- Still over medium heat, add 1 cup (250 ml) broth at a time, stirring frequently until the liquid is completely absorbed between each addition of broth, and until the rice is tender but still slightly al dente.
- Add saffron mixture and Parmesan. Mix gently and cook for a further 1 minute.
- Serve with roasted tomatoes, a poached egg, a drizzle of olive oil and pepper.
