I’m sad to say that Tomato season here in NH is winding down. I know I only have probably 10 days left of those delicious tomatoes before the farm runs out and the only option for tomatoes are the sad & pathetic pinkish/red things they sell at the grocery store that they call tomatoes. That is precisely why I had a BLT for breakfast yesterday. I have to take advantage while they are still here!
This recipe is a cool take on classic risotto. Infusing the chicken broth with fresh tomato juice and saffron adds a subtle different flavor. I like to serve this with roasted chicken. It would also be great with grilled shrimp. Pan fried prosciutto would also make a great garnish.
Now give this a try before there are no fresh tomatoes left!
- •1½ pounds tomatoes
- •3 cups chicken stock or reduced-sodium chicken broth
- •Scant ¼ teaspoon crumbled saffron threads
- •2 tablespoons extra-virgin olive oil
- •1 cup finely chopped onion and 1 Tbsp chopped garlic
- •1 cup Arborio or Carnaroli rice
- •1/2 cup dry white wine
- •1/2 cup grated Parmigiano-Reggiano
- Cut an X in the bottom of each tomato and plunge in boiling water for one minute. Remove tomatoes, peel and then remove seeds and squeeze tomato juice into a bowl. Cut tomato into bite size pieces.
- In a sauce pan, add the chicken stock, tomato juices and saffron. Heat on low.
- Heat a dutch oven, add the olive oil and add the onions. Cook the onions for 3 minutes.
- Add the garlic and cook for one minute.
- Add the rice, stir well and cook for two minutes. (Add a touch more olive oil if needed).
- Add the wine, stir well and allow to reduce, 2-3 minutes. Season with Salt & Pepper.
- Add a ladle of stock (about a cup) at a time, stirring well. Do not let the pan get dry and the rice stick. Continue adding stock until rice is cooked soft on the outside but still has a little bite on the inside. (25-30 Minutes)
- Add the parmesan & reserved tomatoes. Stir well and taste for additional seasoning.