Saffron Risotto with Dried Tomatoes
Saffron risotto with dried tomatoes is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g shallots
- 2 peeled garlic cloves
- 20 g dried tomato in oil
- 100 g spring onions
- 20 g saffron strands
- 40 g Butter
- 2 tbsp olive oil
- 125 g Arborio rice
- 125 ml white wine
- 500 ml vegetable stock
- Salt
- ground pepper
Instructions
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1.
Dice the shallots. Press the garlic cloves. Slice the tomatoes into fine strips. Trim and wash the spring onions, then cut only the white and light green parts diagonally into ½ cm thick strips. Soak the saffron in 100 mL lukewarm water. Heat the butter and oil in a pot, sauté the shallots and garlic over medium heat for 1 minute until translucent. Add the rice and stir for 1 minute.
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2.
Deglaze with wine and reduce to half. Pour in 250 mL hot stock, cook the risotto for 18–20 minutes, stirring gently occasionally and adding the remaining hot stock gradually. Ten minutes before the end of cooking remove the garlic and add the tomatoes and saffron strands with their liquid. Season the risotto with salt and pepper. Just before finishing stir in the spring onions and the remaining butter.
