Tomato Risotto with Saffron (Printable Version)

Creamy risotto with juicy tomatoes, saffron, and herbs—serve as a vegetarian dish or add seared prawns.

# Ingredients:

→ Blistered Tomatoes

01 - 450 g cherry or grape tomatoes, whole
02 - 15 ml olive oil

→ Risotto Base

03 - 1 medium white or yellow onion, diced
04 - 30 ml olive oil
05 - 4–6 garlic cloves, roughly chopped
06 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
07 - 300 g arborio rice or Spanish short-grain rice
08 - Pinch of saffron threads
09 - 0.5 teaspoon fine sea salt
10 - 0.5 teaspoon freshly ground black pepper
11 - 0.25 teaspoon smoked paprika
12 - 1.5–2 litres vegetable stock or chicken stock, kept warm
13 - 15 g unsalted butter
14 - 25 g Parmigiano Reggiano, finely grated

→ Garnishes

15 - Fresh Italian parsley or basil, chopped
16 - Zest of 1 lemon
17 - Chili flakes, to taste

→ Optional Seared Prawns

18 - 450 g large raw shrimp or king prawns, peeled and deveined
19 - 1 tablespoon ground cumin
20 - 1 tablespoon smoked paprika
21 - 2 teaspoons granulated garlic
22 - 1 teaspoon fine sea salt
23 - Oil for searing

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add whole cherry or grape tomatoes and cook, stirring occasionally, until skins blister and tomatoes burst, about 7 minutes. Remove from heat. Chop any tomatoes that remain extra large.
02 - In a heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until golden, about 10–12 minutes. Stir in chopped garlic and thyme, cooking for 2 more minutes until fragrant.
03 - Add arborio rice to the onion mixture and sauté for 1 minute, stirring to coat grains. Pour in 500 ml warm stock, add saffron and smoked paprika, then bring to a gentle simmer. Stir frequently until most liquid is absorbed.
04 - Add blistered tomatoes with any juices and another 250 ml stock. Continue stirring until liquid is absorbed, then add more stock in 250 ml increments, letting rice absorb each addition. Maintain a gentle simmer and stir often.
05 - Continue cooking risotto for 20–25 minutes, adding stock as needed until rice is creamy and slightly al dente. You may not require all the stock. Stir in butter and grated parmesan, then season generously with salt, pepper, and optional chili flakes. Taste and adjust seasoning if necessary.
06 - Plate risotto and garnish with freshly chopped parsley or basil, lemon zest, and additional chili flakes if desired. Serve immediately as a main or side dish.
07 - For added protein, combine cumin, smoked paprika, granulated garlic, and salt. Toss raw shrimp in the spice blend. Heat oil in a skillet over medium-high heat and sear shrimp 2–3 minutes per side until cooked through. Serve atop risotto.

# Notes:

01 - Whole cumin seeds may be added to the prawn spice rub for additional texture.
02 - Vegetable or chicken stock can be used interchangeably, but use vegetable stock for vegetarian preparation.
03 - If substituting seafood, firm white fish or scallops work well in place of prawns.
04 - Serve as a main dish for four, or as a side for eight.

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