Tomato Saffron Risotto

Tomato Saffron Risotto (adapted from Cottage Grove House)

1 diced shallot

2 finely diced cloves garlic

olive oil

1/2 cup white wine

1 cup passata

1 1/4 cups arborio rice

1/4 tsp saffron threads (my rice had saffron in it already but I would approximate the amount of saffron to be this amount)

pinch of chili flakes

5 cups hot chicken stock

1/3 cup grated Parmesan

diced cooked bacon (optional)

salt and pepper to taste

Sauté the diced shallot in the olive oil until it has turned soft then add the garlic and sauté for another minute. Add the risotto and stir to coat the grains with oil. Add the white wine and allow it to cook out. This step is important in achieving the correct wine flavour within the risotto. When the wine has cooked out, add 1/2 cup passata, chili flakes, saffron threads (if using) and 1/2 cup hot chicken stock. Stir and let the stock cook out then add another 1/2 cup of hot stock. Repeat this process until you have one cup of stock left. Add the remaining 1/2 cup of passata and 1/2 cup of stock. Let it cook out again and add the final 1/2 cup of stock (check the risotto and if it is still ‘chalky’ add 1/2 cup hot water and cook out until it is soft but also al dente) and the grated Parmesan. Allow to cook until you have your desired consistency. Top with Parmesan curls and bacon.

Leave a Reply

Your email address will not be published. Required fields are marked *