Tomato Saffron Risotto
- 2 shallots, finely diced
- olive oil
- 1 cup arborio rice
- 1/2 cup white wine
- 4 cups chicken, veal or vegetable stock
- 1 pinch saffron threads
- 2 Tbsp butter
- Cherry Tomatoes, quartered
- A large handful of freshly grated Parmagianno Reggiano
- Sea salt and freshly ground pepper
In a saucepan, bring the veal stock and saffron threads to a simmer and maintain over a low heat.
In a large frying pan, heat the olive oil and add the shallot and saute until softened, about 4 minutes. Add the arborio and stir until each grain is translucent with a white dot on the center, about 3 minutes.
Add the white wine and stir until it is completely absorbed. Add the simmering stock to the pan a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost, but not completely, absorbed before adding the next ladleful of stock. Toward the end of the stock, add the tomatoes and stir together.
When the rice looks creamy and is tender to the bite, remove the pan from the heat and stir in the butter and cheese. Season to taste with salt and pepper.