Tomato and Saffron Risotto

Name: Tomato and Saffron Risotto
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 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; 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 ;)); 4 to 6 poached eggs; Olive oil drizzle; Pepper, to taste

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

See the recipe

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.