I love making risotto, it’s almost a cathartic experience. Slow ladles of stock and gentle cooking- a labor of love !

I have a favorite variation every season , and this is my Summer rendition as nothing shouts Summer as juicy tomatoes do !

A popular type of risotto is a Milanese risotto , it is fragrant and subtle with the use of Saffron that gives it its distinct colour and flavor. My Summer version is inspired by this with an addition to juicy tomatoes.

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So , let’s get started…

For the Risotto – about 4-6 adults

• 1 1/2 cups Arborio rice
• Olive oil
• Butter
• 1 onion – chopped
• 2/3 garlic cloves
• Few sprigs of thyme
• Chili flakes
• Lightly crushed coriander seeds ( roasted )
• 1/2 can passatta ( about 1cup )
• 1 tsp paprika ( or chilli powder)
• Saffron
• About 4 cups hot water
• Butter
• Parmesan

Mixed cherry tomatoes

• Garlic
• Dry herbs ( thyme/ oregano or basil)
• Chilli flakes
• Sprinkle coriander powder ( lightly crushed)

Green dressing ( optional)

• Dill
• Flat leaf Parsley
• Basil
• Olive oil
• Lemon juice and zest
• Garlic
• Capers
• Green chili ( optional)

Notes :

Stock : The stock I usually use is a vegetable stock , but for this recipe I soak a good pinch of saffron threads in hot water and use this as my stock . There is enough added flavor iro herbs / spices in the recipe.

So the first step prepare your stock and keep to temperature.

Deglazing with wine : generally the first addition of liquid after adding the rice is deglazing with wine . If you don’t use alcohol, don’t stress – just use your stock . At the end of the cook add a zest and squeeze of lemon to bring a freshness to the dish .

Let’s begin –

• Start with a good glug of olive oil and a knob of butter
• Add your chopped onions and allow to get translucent- no color
• Add your garlic, thyme , red chili ( if using ) , crushed coriander seeds and a small pinch of saffron- allow to cook down a bit
• Add your Arborio rice – stir it all in coating all the grains
• Time to ladle in your stock ( or deglaze with a white wine of choice).
• Your stock must always be hot – so the temperature is the same as the risotto pan ( you don’t want to lower temp )
• The trick of a risotto is to add ladles gradually and allow to get absorbed then add next addition
• This process takes around 20-30 min .
• At the half way point of the cook , I added the liquidised tomato and chilli powder , allow to simmer and continue to add your saffron stock .
• If your stock finishes , just add hot water
• Stir in between the stock additions so nothing sticks at the bottom and even cooking is achieved.
• Season with salt , taste the rice , it needs to be al Dante .
• Finish off with a good grating of parmigiana and knob of butter and a squeeze of lemon to freshen the dish .

Roasted Cherry Tomatoes:

• In an oven tray , prepare your cherry tomatoes for roasting
• I keep some whole and chop others in halves
• Dress with salt , olive oil , chilli flakes , coriander seeds lightly crushed and dry herbs ( basil or thyme/ oregano)
• Roast until bursting and squishy and charred

The Green Sauce

• Chop all greens , garlic, capers and chili
• Cover in olive oil , lemon ( juice and zest) and seasoning with salt
• It’s not necessary… but takes this dish to the next level
• Test for balance
• If you not a fan … just garnish with fresh greens ! It’s still most delicious

Plate up …

You could add some tomatoes into the risotto or as I did , top each bowl generously with tomatoes, dressing and parmigiana.

It’s a meal on its own – it’s both delicate and bursts with flavor! I had served crispy roasted butter beans on the side ( for the non-veg I did fish parcels)

It’s a beautiful celebration of Summer… hope you enjoy making this version as much as I .

Buon Appetito!

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