Rice, Saffron, Tomatoes

By ltrodrigu

Adapted from ‘Hugh’s Three Good Things’ by Hugh Fearnley-Whittingstall

Ingredients

• For the Roasted Tomatoes:
• 3 tablespoons olive oil, plus more for roasting pan
• 1 pound small tomatoes, halved
• 2 cloves garlic, finely chopped
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• For the Risotto:
• 2 1/2 tablespoons butter
• Olive oil, for coating pan
• 1 large onion, finely chopped
• 3 1/2 cups chicken or vegetable stock
• 1/8 teaspoon saffron threads
• 1/2 pound arborio rice
• 2/3 cup dry white wine
• 1 bay leaf and/or 1 sprig fresh thyme
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon for finishing

Details

Adapted from online.wsj.com

Preparation

Step 1

Roast Tomatoes:
Preheat oven to 375 degrees. Lightly oil a medium roasting pan. Spread tomatoes across pan in a single layer. Scatter garlic, salt and pepper over tomatoes, then drizzle with 3 tablespoons olive oil and sprinkle with sugar. Place pan in oven and roast tomatoes until golden and bubbling, about 40 minutes.

Meanwhile, make Risotto:
Coat a large, lidded saucepan with olive oil, add 2 tablespoons butter and set over medium heat. Once butter is melted, add onions and sauté gently until soft but not colored, about 10 minutes.

While onions are sautéing, place stock and saffron in another saucepan over medium-high heat and bring to a simmer, then decrease heat to low and keep warm.

Add rice to softened onions and cook, stirring, until grains are evenly coated, 1-2 minutes. Pour wine into pan and cook, stirring, until liquid is completely absorbed, about 8 minutes. Add bay leaf and/or thyme.

Add saffron-infused stock, about a quarter at a time, to rice, stirring often and keeping rice at a low simmer. Make sure each batch of stock is fully absorbed by rice before adding next batch. Continue until rice kernels are tender and risotto is creamy and slightly soupy, 20-25 minutes. (You may not need to use all the stock.)

Off heat, add remaining butter to top of risotto, cover pan, and let rest 3 minutes.

Remove bay leaf and thyme from risotto. Use a fork to mix melted butter into risotto, then season with 1 teaspoon salt and ¼ teaspoon pepper.

Spoon risotto into four bowls and top with roasted tomatoes. Sprinkle remaining pepper over each portion and serve.