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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Summer Tomato Risotto With Saffron Recipe

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This recipe for Summer Tomato Risotto With Saffron is from Cooking On The Edge...Of The Woods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb cherry or grape tomatoes
1 tablespoon olive oil
Risotto:

1 white or yellow onion, diced
2 tablespoons olive oil
46 cloves garlic, rough chopped
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 1/2 cups arborio rice or Spanish short-grain rice
pinch saffron
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
68 cups veggie stock or chicken stock, warmed
1 tablespoon butter
1/4 cup grated parmesan
Garnishes: Italian parsley (or basil), lemon zest, and chili flakes

Seared Prawns (optional, see notes)

16 ounces large shrimp -raw, peeled, deveined (or sub a white fish)
1 tablespoon cumin
1 tablespoon smoked paprika
2 teaspoons granulated garlic
1 teaspoon salt
oil for searing

Directions:
Directions:
BLISTER TOMATOES In a large skillet, heat oil over medium-high heat. Add tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7 minutes. Turn heat off. Chop if extra-large.

MAKE RISOTTO: At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. Saute until golden about 10-12 minutes. Add garlic and thyme, saute 2 more minutes until fragrant.
Add the rice, saute 1 minute, stirring. Add 2 cups warm stock (enough to cover the rice), saffron and smoked paprika, stir and bring to a simmer. Simmer until most of the liquid is absorbed. Add 1 cup broth and the tomatoes and all their juices. Stir until all the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. You may not need all 8 cups. ( I used 6 3/4).

Stir in the butter and parmesan. Season generously with salt, pepper, and optional chili flakes. Taste, adjust salt. If bland, it probably needs more salt.
Serve as a flavorful side or vegetarian main, garnishing with fresh parsley and lemon zest.

Optional Seared Prawns:

If adding the prawns, mix spices and salt in a bowl. Coat shrimp with the spices. Heat 2-3 tablespoons oil in a skillet (you may need to do this in batches) over medium-high heat, sear each side 2-3 minutes or until cooked through. Top the risotto with the seared prawns.

 

 

 

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