Tomato Saffron And Crispy Kale Risotto
This risotto cooks quickly as the arborio rice has been pre-blanched.
Ingredients
- Blanched risotto Rice x 6 Tablespoons
- Small Onion x Finely Diced
- Garlic Clove x 1 Finely Chopped
- Saffron x 1 Pinch
- Peeled And Diced Tomato x 2
- White Wine x Splash
- Hot Vegetable Stock x Make 300 ml ready, may not need all
- Butter x 1 Tablespoon
- Grated Parmesan x 2 Tablespoons
- Crispy Kale x Few Pieces As A Garnish
- Shaved Parmesan x Few Pieces For The Garnish
Preparing And Cooking The Tomato And Saffron Risotto
Preparing The Ingredients
- The arborio rice has been pre-blanched in water for 8 minutes and chilled. Have 6 tablespoons of the blanched risotto rice ready.
- Peel and finely dice the small onion
- Peel and finely slice the garlic clove
- Peel the tomato, deseed and small dice the tomato (keep some as a garnish)
- Make the vegetable stock freshly or a made with a stock cube
- Grate parmesan enough for 2 tablespoon
- Shave a few pieces of parmesan for garnish
- Have a few pieces of fried kale for the garnish
Cooking The Ingredients
- Heat the pot up to medium heat and add a little oil
- Drop in the onions and cook gently for 2 minutes
- Add the garlic and cook for 1 minute
- Add the rice and stir into the onions and garlic
- Pour in a splash of white wine a cook until reduced to a syrup
- Drop in 1 ladle of vegetable stock and stir in
- Add the tomato and saffron and stir in
- Drop in 1 ladle of vegetable stock once the first has been absorbed
- Add the grated parmesan and butter, stir in for 2 minutes
- Check the arborio rice for doneness
- 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
