Saffron Risotto with honey roast tomatoes – we used the last of the tomatoes and basil up making this. We had it with a lettuce and cucumber salad (Kerry brought the lettuce and we ate some of the last cucumbers). It was surprisingly delicious and we will be easting it a lot over the winter as I think you could make the honey roast tomatoes from frozen ones.otto rice
Ingredients: Risotto rice, stock, big pinch of saffron, tomatoes, basil, honey, onion, honey, parmesan or any other hard cheese.
Put tomatoes in an oven proof dish, add some olive oil, couple of spoonfuls of honey and some salt and pepper. Roast until charred at the edges and soft. Strain off some of the juice for the risotto. Add the saffron to the hot tomato juice (or to a little hot water) and leave to soak for a bit. Fry the onion in some oil in a heavy-based saucepan. Add in the risotto rice and stir to coat with oil. Gradually add in the released tomato juice and some stock. I used chicken stock (from the silkies), but you could use vegetable stock. Add the saffron juice to the risotto. Keep stirring and cook until done. You can add a little grated cheese at this stage but the rice, with the tomato stock and saffron is already really tasty. Put the risotto on a plate, add roast tomatoes on top, scatter with basil leaves and thin shavings of a hard cheese – I used a ewe’s milk cheese – Old Ford and it was delicious – Berkswell would work too.