Italian Stuffed Risotto Tomatoes with Saffron and Basil

Risotto | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Italian Stuffed Risotto Tomatoes with Saffron and Basil

Ingredients

Tomatoes - 4 pieces
Arborio rice - 0.3 cups
Olive Oil - 6 tablespoons
Onion - 4.2 oz
Garlic - 2 cloves
Fresh basil leaves - 0.7 oz
Saffron - ½ teaspoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Using a sharp knife, cut off the tops of the tomatoes and set the 'lids' aside. Use a spoon to scoop out the flesh from the tomatoes and transfer it along with the juice to a sieve. Strain and squeeze out all the juice.

Step 3

Cook the rice in boiling salted water until almost done, about 8 minutes. The rice should be slightly undercooked. Drain.

Step 4

In a skillet, heat the olive oil over medium heat and sauté the finely chopped onion until soft. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Then add the strained tomato flesh with juice, rice, saffron, and finely chopped basil. Season with salt and pepper and mix well.

Step 6

Place the prepared tomatoes in a baking dish and fill them with the rice mixture, leaving a little space at the top. Cover with the 'lids' and drizzle the remaining olive oil on top. Bake for 25-30 minutes, until the tomatoes are soft. Serve warm or at room temperature.