Italian Risotto Stuffed Tomatoes with Saffron and Basil
4 servings
45 minutes
Italian stuffed risotto tomatoes with saffron and basil are a true symphony of flavors encased in a sunny shell. This dish hails from Italian culinary traditions where fresh ingredients and simplicity of preparation blend with refined taste. The juicy tomato serves as a natural bowl for the tender, aromatic risotto infused with saffron, giving it an exquisite golden hue and subtle floral aroma. Basil adds a fresh, slightly peppery note that highlights the harmony of ingredients. Baked tomatoes become soft, their sweet tang merging with the rich flavor of creamy rice soaked in tomato juice and olive oil. This is the perfect dish for a summer dinner or festive table, served as a standalone treat or an elegant complement to meat and fish dishes.
1
Preheat the oven to 200 degrees.
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.
- Tomatoes: 4 pieces
3
Boil the rice in salted boiling water until almost done, about 8 minutes. The rice should be slightly undercooked. Drain.
- Arborio rice: 0.3 glass
4
In a pan, heat olive oil over medium heat and sauté finely chopped onion until soft. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Olive oil: 6 tablespoons
- Onion: 120 g
- Garlic: 2 cloves
5
Then add the strained tomato pulp with juice, rice, saffron, and finely chopped basil. Season with salt and pepper and mix well.
- Saffron: 0.5 teaspoon
- Basil leaves: 20 g
- Salt: to taste
- Freshly ground black pepper: to taste
6
Place the prepared tomatoes in a dish and fill them with rice, leaving a little space at the top. Cover with 'lids' and drizzle with the remaining olive oil. Bake for 25-30 minutes until the tomatoes are soft. Serve warm or at room temperature.
- Olive oil: 6 tablespoons