Easy oven-baked tomato risotto
Easy oven-baked tomato risotto
SERVES 4
- 1 litre chicken or vegetable stock
- 25g unsalted butter
- 1 medium onion, peeled and finely chopped
- pinch saffron filaments (about 25)
- 800g beefsteak tomatoes, skinned and coarsely chopped
- 300g risotto rice (for example carnaroli or vialone nano)
- 150ml dry white wine
- sea salt and black pepper
- 100g freshly grated parmesan, plus extra to serve
HERB PUREE
- 50g mixed fresh herb leaves (for example flat-leaf parsley, basil and mint)
- 6 tbsp extra virgin olive oil
Preheat the oven to 190C/170C fan/gas 5. Bring the stock to the boil in a small saucepan. Melt the butter in a large cast-iron casserole over a medium heat and fry the onion for a few minutes until translucent. Meanwhile, grind the saffron, combine with 1 tbsp boiling water and set aside.
Add the chopped tomatoes to the casserole and cook for a few minutes, stirring frequently until they start to become mushy. Add the rice and stir for 1-2 minutes to coat it in the butter and flavourings. Pour in the wine and continue cooking until it has been absorbed, then add the saffron liquid to the pot along with the hot stock and season with plenty of salt and pepper. Bring to the boil, cover the pan with a lid and cook in the oven for 25 minutes.
Meanwhile, roughly chop the herbs, place with the olive oil in a food processor and blitz until smooth.
Just before serving, stir the grated parmesan into the risotto, dollop the herb purée on top and fold over a few times to streak it. Serve with the extra parmesan.