Italian Stuffed Risotto Tomatoes with Saffron and Basil
Risotto • Italian
Description
Italian Stuffed Risotto Tomatoes with Saffron and Basil
Ingredients
- Tomatoes 4 pieces
- Arborio rice 0.3 cups
- Olive Oil 6 tablespoons
- Onion 5 oz
- Garlic 2 cloves
- Fresh basil leaves 0 oz
- Saffron ½ teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°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.
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