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Tomato-Saffron Risotto Milanese

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 orange or yellow tomatoes (about 2 pounds), flesh scooped out and skin discarded

4 cups chicken or vegetable broth (32 ounces)

1/4 teaspoon saffron threads (about 2 pinches)

3 tablespoons extra virgin olive oil (EVOO), divided

1 onion, chopped

2 cloves garlic, finely chopped

Salt and pepper

1 1/2 cups arborio rice

1/2 cup dry white wine (eyeball it)

2 tablespoons butter, chilled and cut into pieces

2 cups arugula or baby spinach (a few generous handfuls)

1/2 pint grape or cherry tomatoes, halved

Juice of 1/2 lemon

1/3 cup Parmigiano Reggiano cheese (a generous handful)

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