Tomato Saffron Risotto (Printable Version)

Silky risotto loaded with soft tomatoes, saffron, and herbs—great as a veggie meal or with pan-seared shrimp.

# Everything You’ll Need:

→ Blistered Tomatoes

01 - 15 ml olive oil
02 - 450 g whole cherry or grape tomatoes

→ Risotto Base

03 - 25 g freshly grated Parmigiano Reggiano
04 - 15 g unsalted butter
05 - 1.5–2 litres warm veggie or chicken stock
06 - 0.25 teaspoon smoked paprika
07 - 0.5 teaspoon ground black pepper
08 - 0.5 teaspoon fine sea salt
09 - Pinch of saffron strands
10 - 300 g arborio or Spanish short-grain rice
11 - 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
12 - 4–6 garlic cloves, loosely chopped
13 - 30 ml olive oil
14 - 1 medium yellow or white onion, diced

→ Garnishes

15 - Chili flakes as you like
16 - Lemon zest from one lemon
17 - Handful of fresh parsley or basil, chopped

→ Optional Seared Prawns

18 - Oil to sear
19 - 1 teaspoon fine sea salt
20 - 2 teaspoons garlic powder
21 - 1 tablespoon smoked paprika
22 - 1 tablespoon ground cumin
23 - 450 g big raw prawns or shrimp, peeled and cleaned

# Steps to Cook:

01 - Want to bulk it up? Mix cumin, garlic powder, smoked paprika, and salt. Toss peeled prawns in this. Add some oil to a hot skillet over medium-high heat. Sear them for a couple of minutes per side till they curl up and turn pink. Pile them on top of the finished dish.
02 - Let the whole thing cook for about 20 minutes, maybe 25, making sure you keep adding warm stock a little at a time so it stays creamy and the rice is just right—not mushy. Stir in parmesan and butter. Sprinkle in more salt, pepper, and even extra chili flakes if you like it spicy. Give it a quick taste and fix the seasoning if you need to.
03 - Gently drop in the blistered tomatoes, pour in another splash of warm stock (about 250 ml), and keep stirring so nothing sticks. Once that liquid goes, repeat with more stock in the same amount, letting the rice soak it all up before each time. Keep it at a light simmer and don't stop stirring.
04 - Add the rice straight in and toss it around for about a minute so every grain gets coated. Pour in around 500 ml of hot stock. Throw in the saffron and smoked paprika, then gently simmer while stirring a bunch till most of that stock disappears.
05 - Add olive oil to a sturdy pot or Dutch oven on medium. Toss in the diced onion. Cook and stir till it’s golden (takes 10–12 minutes). Now the chopped garlic and thyme jump in. Stir for about 2 minutes so everything smells awesome.
06 - Heat olive oil in a roomy pan on medium-high. Toss in the tomatoes, whole. Stir now and then until the skins puff and start splitting—about 7 minutes. Take it off the heat and cut up any really large ones.
07 - Dish it out and top with a handful of chopped basil or parsley, your lemon zest, and extra chili flakes if you're in the mood. Best enjoyed right away. Works great as your main or next to your favorite meal.

# Extra Suggestions:

01 - Whole cumin seeds in the prawn spice mix give a little crunch.
02 - Go with veggie stock to keep it vegetarian, or use chicken stock—either works just fine.
03 - No prawns? Try swapping in firm white fish or scallops—they cook up sweet.
04 - Feeds four as the main event, or eight served on the side.