Tomato & Saffron RisottoThis is such a lovely spring like risotto. I made a batch for tomorrow’s arancini, but couldn’t resist ladling out a small bowl for myself. To make this, follow the standard risotto recipe on my ‘Recipe’ page, adding a generous pinch of saffron to the stock, and chopped ripe vine tomatoes after the wine has been absorbed. Add plenty of parmesan just before serving, and more stock if needed to get that wonderful oozy consistency.
