Tomato |Saffron | Crispy Kale | Risotto

Tomato Saffron And Crispy Kale Risotto

This risotto cooks quickly as the arborio rice has been pre-blanched. 


  1. Blanched risotto Rice x 6 Tablespoons
  2. Small Onion x Finely Diced
  3. Garlic Clove x 1 Finely Chopped
  4. Saffron x 1 Pinch
  5. Peeled And Diced Tomato x 2
  6. White Wine x Splash
  7. Hot Vegetable Stock x Make 300 ml ready, may not need all
  8. Butter x 1 Tablespoon
  9. Grated Parmesan x 2 Tablespoons
  10. Crispy Kale x Few Pieces As A Garnish
  11. Shaved Parmesan x Few Pieces For The Garnish

Preparing And Cooking The Tomato And Saffron Risotto

Preparing The Ingredients

  1. The arborio rice has been pre-blanched in water for 8 minutes and chilled. Have 6 tablespoons of the blanched risotto rice ready.
  2. Peel and finely dice the small onion
  3. Peel and finely slice the garlic clove
  4. Peel the tomato, deseed and small dice the tomato (keep some as a garnish)
  5. Make the vegetable stock freshly or a made with a stock cube
  6. Grate parmesan enough for 2 tablespoon
  7. Shave a few pieces of parmesan for garnish
  8. Have a few pieces of fried kale for the garnish

Cooking The Ingredients

  1. Heat the pot up to medium heat and add a little oil
  2. Drop in the onions and cook gently for 2 minutes
  3. Add the garlic and cook for 1 minute
  4. Add the rice and stir into the onions and garlic
  5. Pour in a splash of white wine a cook until reduced to a syrup
  6. Drop in 1 ladle of vegetable stock and stir in
  7. Add the tomato and saffron and stir in
  8. Drop in 1 ladle of vegetable stock once the first has been absorbed
  9. Add the grated parmesan and butter, stir in for 2 minutes
  10. Check the arborio rice for doneness
  11. Pour in a little more stock if needed once all has been absorbed to loosen and fully cook the risotto rice

Finishing The Risotto

  • Once the arborio rice is cooked pour the risotto onto a plate
  • Place a few of the diced tomato, crispy kale and shaved parmesan over the top