Tonight's Dinner Side Dish: Tomato-Saffron Risotto

Filed in Gather Food Essential by on October 24, 2008 0 Comments

This was tonight's side dish. The main entree was filet mignon that I sprinkled with some of the Penzey's Chicago Steak mixture and i mixed it with a bit of granulated smoked garlic that I buy locally.

This was soooooooo good.

                     *  Exported from  MasterCook  *

                          Tomato Saffron Risotto

Recipe By     : adapted from Everyday With Rachael Ray, 11/08
Serving Size  : 4    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
   2                    orange tomatoes — and
   2                    red tomatoes — peeled & seeded
  16      oz            chicken broth
   2      pinches       saffron threads
   3      tb            extra-virgin olive oil
   1                    onion — chopped
   2      cloves        garlic — minced
                        salt and pepper
   1      cup           arborio rice
     1/2  cup           white wine
   2      tb            unsalted butter — chilled
   3      cups          spinach leaves — washed
     1/2  cup           grape tomatoes — halved
                        juice of 1/2 lemon
                        olive oil
                        parmesan cheese

Using a food processor, puree the tomatoes. Pour into a medium saucepan and add the broth. When it comes to a simmer, add the saffron, stir. Bring to a simmer over MED heat. Keep warm over LOW heat.

In a deep skillet, heat 2 tbsp evoo over MED-HIGH heat. Add the onion and garlic; season with salt and pepper and cook until softened, 2-3 minutes. Stir in the rice to coat with the oil, increase the heat to MED-HIGH heat and cook for 2 minutes.  Stir in the wine and cook until slightly evaporated, about 1 minute. Stir in a couple of ladlefuls of the broth, stirring constantly, until absorbed, about 1 minute. Continue adding the broth, a couple of ladlefuls at a time, stirring after each addition until absorbed and to prevent sticking. Cook until the rice is tender and te mixture is creamy but not soupy, about 18 minutes. During the last few minutes, add the butter and some parmesan cheese.

In a bowl, combine the spinach and grape tomatoes. Drizzle with lemon juice and olive oil. Toss to coat.

To serve: place a serving of the risotto on the plate, top with some of the spinach mixture.

                   – – – – – – – – – – – – – – – – – -

Serving Ideas : Filet Mignon

NOTES : Risa's notes:

I used a cast iron skillet but a stainless steel saute pan works well too. Anything that holds the heat well is important for risotto.


About the Author ()

Leave a Reply