•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
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.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/09/09/tomato-risotto/