Tomato Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • •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
Instructions
  1. 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.
  2. In a sauce pan, add the chicken stock, tomato juices and saffron. Heat on low.
  3. Heat a dutch oven, add the olive oil and add the onions. Cook the onions for 3 minutes.
  4. Add the garlic and cook for one minute.
  5. Add the rice, stir well and cook for two minutes. (Add a touch more olive oil if needed).
  6. Add the wine, stir well and allow to reduce, 2-3 minutes. Season with Salt & Pepper.
  7. 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)
  8. Add the parmesan & reserved tomatoes. Stir well and taste for additional seasoning.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/09/09/tomato-risotto/