Tomato Risotto Recipe

Name: Tomato Risotto Recipe
Ingredients: 1 1/2 pounds tomatoes; 3 cups chicken stock or reduced-sodium chicken broth; Scant 1/4 teaspoon crumbled saffron threads; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 1 medium fennel bulb, fronds chopped and reserved for garnish, stalks discarded, and bulb finely chopped (2 cups); 1 cup finely chopped onion; 1 cup Arborio or Carnaroli rice; 1/2 cup dry white wine; 1/2 cup grated Parmigiano-Reggiano

www.epicurious.com

Favorite Mediterranean ingredients come together in this creamy risotto. Adding the liquid from the tomatoes to the chicken stock underscores the flavor of the fresh tomatoes added at the very end....

Keywords

risotto
white wine
tomato
saffron
fennel
arborio rice
parmesan
main
side
dinner
nut free
gluten free
weeknight meals
simmer
gourmet

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Saucepan
Pot
Wooden spoon
Ladle
Measuring cup
Grater
Stove
Fine-mesh sieve
Mixing bowl

Ingredients

1 1/2 pounds tomatoes
3 cups chicken stock or reduced-sodium chicken broth
Scant 1/4 teaspoon crumbled saffron threads
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 medium fennel bulb, fronds chopped and reserved for garnish, stalks discarded, and bulb finely chopped (2 cups)
1 cup finely chopped onion
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano