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Tomato Stuffed with Saffron Risotto

on June 10, 2013

My Lil’ Cook Book  from SPAIN – Jolie1199

not quite the chef

In my search for more Spanish Recipes, I found this delicious recipe of Tomato Stuffed with Saffron Risotto (I think it’s an Italian recipe modified to be Spanish). 

This is a very yummy side for Salmon or Chicken or as an appetizer, we absolutely love this! And it’s pretty simple to make! Check it out:


  • 1.25 lts. of chicken broth
  • 1 cup of white wine
  • 2 small onions
  • 3 spoons of butter
  • 1 cup of arborio rice
  • 2 tbs of zafron
  • Extra Virgin Olive Oil
  • Salt and pepper to taste
  • Either 2 large tomatoes or 4 small ones (I liked the small ones)


  1. In a small pot, boil the chicken broth with the zafron, let it sit
  2. Keep the chicken broth warm. Meanwhile, Chop the onions
  3. On a casserole, add the Olive oil and fry the onions
  4. Add the rice once the onions are transparent
  5. When the rice gets shiny, add the the cup of white wine
  6. Little by little, add the hot chicken broth
  7. Add the pepper when the rice is almost ready (about 12 minutes)
  8. Add the zafron mixture to the rice, mix it and let it sit for a few more minutes until the rice is ready.
  9. Remove from the heat and add the parmesan cheese and the butter
  10. Let it sit for a few minutes
  11. Wash the tomatoes and cut them as if you were going cut out a lid.
  12. Take out the seeds using a spoon
  13. Fill the tomatoes with the Risotto, add the lid and a little bit of olive oil.
  14. Place them in the oven for about 10 minutes to warm the tomatoes (or if you prefer the crunchy cold tomato, then you’re done! We keep them out of the oven.



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