Tomato Risotto With Saffron

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La Tartine Gourmande


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1 1/2 cup Carnaroli (or any other risotto rice such as Arborio) rice

14.5 oz cherry tomatoes (skinned and seeded, then diced)

4 cup (1 quart) chicken broth

1/2 x red onion diced

4 tbsp butter

2 tbsp olive oil

1/2 tsp saffron (0.008 oz), soaked in some warm broth

9 tbsp White Vermouth

3 oz grated parmesan

Fresh basil

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