Saffron and Tomato Risotto from the Risotto experts

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Saffron is one of the key ingredients of a Milanese risotto but other ingredients are often added. In this recipe we have added sundried tomatoes, a real taste of Italy. To add some colour we have used peas.

This is an easy to make risotto with lots of flavour and colour.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: Four good main meal portions.

Freeze: No

Special Equipment: A large heavy based frying pan, with a lid is best.

INGREDIENTS FOR SAFFRON AND TOMATO RISOTTO

Ingredient	Quantity
Carnaroli or Arborio risotto type rice	300g / 10½oz / full 1¼ cups
Onion (finely chopped)	1 large or 2 small
Olive oil	3 tablespoons
Parmesan Cheese (fresh grated)	60g / 2oz
Butter	60g / 2oz
Garlic cloves (finely chopped)	2 large
Sticks of celery (finely chopped)	2
Vegetable stock (fresh or two cubes in water) - simmering	2 pints / 1.2 litres
Dry white wine	5 tablespoons
Saffron (crushed)	¼ teaspoon of broken strands
Sun dried tomatoes (cut into strips)	8
Frozen peas (defrosted)	60g / 2oz
Salt and pepper	To taste
Flat leaf parsley (decoration only)	A good handful

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COOKING THE SAFFRON AND TOMATO RISOTTO

STEP 1 - Fry the onions, garlic and celery with saffron.

Heat the olive oil in the frying pan on a medium heat. Add the saffron and cook for two minutes stirring frequently.
Add the onions, celery and garlic then fry on a low heat until they are softened. This will take about 15 minutes. Stir frequently to ensure all the ingredients are evenly cooked. This is known in Italian as a soffritto.

STEP 2 - Add the rice, wine and stock.

Turn the heat up to a medium heat then add the rice. Stirring continuously, fry for two more minutes to ensure the rice is coated in oil. Pour in the white wine and enjoy the delicious aroma. When the rice has absorbed all the wine (this will take one to two minutes), add about a quarter of the stock. Stir frequently until the liquid has been absorbed. Add the sun dried tomatoes and peas and stir them in well.

Add the remainder of the stock, a quarter at a time. Each time stir frequently until almost all the liquid has been absorbed before adding the next quarter of the stock. Add some salt and pepper to season during the cooking.

STEP 3 - Add butter and parmesan.

When all the liquid has been absorbed add the Parmesan and butter. Stir it all in well until they have been absorbed into the risotto mixture.
Remove the risotto from the heat, cover with the lid and leave for a minute before serving. Decorate with chopped parsley.

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