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Tomato-Saffron Risotto Milanese
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| 4 | tomatoes , flesh scooped out and skin discarded |
| 32-ounce | vegetable broth |
| 2 pinches | saffron |
| 3 tablespoons | olive oil |
| 1 | yellow onion, chopped |
| 2 cloves | garlic, finely chopped |
| 1-1/2 cups | arborio rice |
| 1/2 cup | white wine |
| 2 tablespoons | butter, chilled and cut into pieces |
| 2 cups | arugula |
| 1/2 pint | cherry tomatoes, halved |
| 1/2 | lemon, juiced |
| 1/3 cup | grated parmesan cheese |
Using a food processor, puree the orange tomatoes. Pour into a medium saucepan and add the chicken broth and saffron. Bring to a simmer over medium heat, then keep warm over low heat.
In a deep skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onion and garlic; season with salt and pepper and cook until softened, 2 to 3 minutes. Stir in the rice to coat with the oil, increase the heat to medium-high and cook for 2 minutes. Stir in the wine and cook until slightly evaporated, about 1 minute. Stir in a couple ladlefuls of the warm tomato broth, stirring constantly until absorbed, about 1 minute. Continue adding the broth, a couple of ladlefuls at a time, stirring after each addition until absorbed and to prevent sticking. Cook until the rice is tender and the mixture is creamy but not soupy, about 18 minutes. During the last 2 minutes of cooking, stir in the butter.
In a bowl, toss the arugula and grape tomatoes with the lemon juice and remaining 1 tablespoon EVOO; season with salt and pepper.
Stir the cheese into the risotto; season with pepper. Serve in shallow bowls topped with the salad.
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