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When I was looking at my abundance of cherry tomatoes the other night trying to figure out a different way of cooking them, risotto popped into my head. One of the first recipes to come up was a tomato and saffron. Saffron always brings to mind paella for me, so I knew it would be a tasty combo. It turned out to be a great way to use cherry tomatoes. It was a pain to peel and seed all of them but it was worth it in the end. Some fresh herbs would be good with this but unfortunately I didn’t have any.

Tomato and Saffron Risotto

Ingredients:
About 1 pint cherry tomatoes
4 cups chicken stock
A pinch saffron
1/2 onion diced
1 1/2 cup Arborio rice
1/2 cup white wine
1 tablespoon butter
1/4 cup grated parmesan

Directions:
Bring a pot of water to a boil. Add tomatoes, boil for 1 minute, drain and rinse with cold water until cool. Peel and seed tomatoes. I found it was easy if you stab them with a knife then squeeze. The seeds will squirt out and the skin will be easier to peel off. The hardest ones to peel were the yellow teardrop shaped ones. Chop the tomatoes and set aside.

Heat chicken stock and saffron until hot, reduce heat to keep hot without boiling.

Cook the onion in a pan with a tablespoon of olive oil over medium low heat until translucent. Add rice and stir to coat with oil. Cook for a couple of minutes. Add wine and stir until liquid is absorbed. Stir in tomatoes and juices. Add a cup of chicken stock and stir until absorbed. Continue adding more chicken stock as needed until it is all used up and rice is tender. Remove from heat and stir in butter and parmesan cheese. Season with salt and pepper as needed.

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