Tomato and saffron risotto

Serves 4 Starters and mains

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Method

To prepare the tomatoes, have a large pan of boiling water ready. Slash each tomato with a sharp knife and plunge into boiling water for 10 seconds, in batches if necessary. Remove with a slotted spoon and put to one side until cool enough to handle, after which, the skin should slip off easily. If it doesn’t, plunge for 5 seconds more. Remove the tough cores, then roughly dice the flesh, seeds and all, and set side.

Heat the oil in a large pan over a medium heat. Add the shallots and fry for 3 minutes, until softened but not coloured. Add the garlic and thyme, then add the rice and stir for 1 minute until the grains go translucent at the edges. Add the wine and the saffron with its soaking water, and stir briskly until all the liquid has been absorbed. Add the tomatoes and salt and stir well for around 1 minute more.

Reduce the heat to medium-low and add the stock, a ladleful at a time, ensuring each is absorbed before adding more. You should need to use all the stock, but check it from around 15 minutes onward – it’s ready when tender but with a slight bite to the centre of the grain. If it’s not ready, continue cooking for 5–10 minutes more. Bear in mind, the rice will continue cooking in the residual heat once put to one side to rest.

Beat in the butter and half the cheese. Season well, cover and set aside for 5 minutes before serving with the remaining cheese.

This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.