Description

A light risotto that is kicked up using saffron threads and grape tomatoes. Serve as a side dish or as an entree.

Ingredients

• 1  Cup(s) Arborio Rice
1
• 1  Table Spoon(s) Olive Oil
2
• 1  Tea Spoon(s) Butter
3
• 3  Each Garlic Cloves, thinly sliced
4
• 1  Each Onion, small, diced
5
• 1  Cup(s) White Wine
6
• 1  Pinch Red Saffron Threads
7
• 3 1/2  Cup(s) Chicken Stock, hot
8
•  To Taste Salt & Pepper
9
• 3/4  Cup(s) Grape Tomatoes, halved
10
• 1  Table Spoon(s) Flat Leaf Parsley, finely chopped
11

Directions

1. In a sauce pan, heat olive oil and butter on medium low
2. Once butter is melted, add onion then garlic
3. Sweat out onion and garlic until translucent without taking on any color
4. Add rice and toss to coat in oil and butter
5. Add white wine and reduce by half, stirring constantly
6. Add saffron threads and stir
7. Add 1 1/2 cups heated chicken stock and stir
8. Once stock is completely absorbed, add another cup and repeat process until all stock is absorbed
9. Taste to make sure risotto is cooked through
10. Season with salt and pepper
11. Add grape tomatoes and parsley and stir to combine
12. Taste again and Season if necessary