Tomato Saffron Risotto

prep time:: 45 min
total time:: 30 min

Makes 4 servings

I love this recipe, its fresh, flavorful and bound to please anyone who eats it.

ingredients

1/2 tsp. saffron threads
1 cup Carnaroli Rice
1 small onion chopped
1 tbsp butter
6 cups chicken boiling broth (or water if you use a bouillon cube)
1/2 cup of white wine
1 cup cherry tomatoes, halved
salt to taste

directions

Place saffron threads in 1/2 cup of hot water to steep. In a deep pot, melt butter over medium heat, add onions and cook until lightly golden. Add rice and sautee over the heat for five minutes. Turn up the heat and add the wine. If using a bouillon cube add after the wine. Add the saffron water after the wine has been absorbed. Begin adding 1/2 cup of water at a time, adding more when it has been absorbed. You may not use all the broth, but after about 25 minutes the rice should be ready. Stir in the tomatoes. Serve immediately.

Source: Francesca