How to Make Tomato and Saffron Risotto

Serves 4 people.

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How to Make Tomato and Saffron Risotto Recipe
23 Steps
Ingredients
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1
Bring the chicken stock to a boil and let it simmer.

Bring the chicken stock to a boil and let it simmer.

2
Heat the olive oil in a deep saucepan.

Heat the olive oil in a deep saucepan.

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3
Once hot, add the garlic.

Once hot, add the garlic.

4
Add the rice and stir into the olive oil until the rice changes colour.

Add the rice and stir into the olive oil until the rice changes colour.

5
Colour change.

Colour change.

6
Add the wine.

Add the wine.

7
This has reduced by half.

This has reduced by half.

8
Add a pinch of saffron to the chicken stock.

Add a pinch of saffron to the chicken stock.

9
10
Add the tomato paste to the rice.

Add the tomato paste to the rice.

11
As well as one ladle of chicken stock, reduce.

As well as one ladle of chicken stock, reduce.

12
(Reduced)

(Reduced)

13
Add another ladle of chicken stock and reduce.

Add another ladle of chicken stock and reduce.

14
Continue to add chicken stock and reduce until there is no more chicken stock.

Continue to add chicken stock and reduce until there is no more chicken stock.

15
Melt butter with sage leaves in a microwave (or in a pan).

Melt butter with sage leaves in a microwave (or in a pan).

16
17
Remove and drain sage leaves.

Remove and drain sage leaves.

18
So now the rice has absorbed all the chicken stock.

So now the rice has absorbed all the chicken stock.

19
Add the sage butter

Add the sage butter

20
and the parmesan cheese and stir it through.

and the parmesan cheese and stir it through.

21
22
move the risotto into a bowl.

move the risotto into a bowl.

23
Top with some parmesan cheese and the sage leaves. Done!

Top with some parmesan cheese and the sage leaves. Done!

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