Tomato Risotto with Saffron Cream
Chef Daisy Ryan of Bell’s shares her refined risotto built on a classic technique—constant stirring to coax starch from the rice and create a naturally creamy texture. Tomato jam adds depth and acidity, while whipped saffron cream brings balance and aromatic richness to finish the dish.
Risotto rewards patience and precision—and the right pan makes all the difference. The Made In Stainless Clad Saucier’s curved sides and steady, even heat help the rice cook uniformly as you stir, coaxing out that signature creamy texture.
When fresh tomatoes are out of season, tomato jam brings their sweetness and depth to the dish year-round. Its concentrated flavor and jewel-tone hue make it both a smart substitute and a festive touch for winter cooking.
In the kitchen at Bell’s, the saffron cream is charged with an iSi canister for volume and lightness, though at home it can be whipped to soft peaks by hand. The key is using freshly grated Parmesan—it melts seamlessly into the cream and enhances its texture.
Tomato Risotto with Saffron Cream
Chef Daisy Ryan of Bell’s shares her refined risotto built on a classic technique—constant stirring to coax starch from the rice and create a naturally creamy texture. Tomato jam adds depth and acidity, while whipped saffron cream brings balance and aromatic richness to finish the dish.
Daisy Ryan
- For the tomato jam:
- For the risotto:
- For the saffron cream:
- To finish the risotto and serve:
- 1.
Make the tomato jam: Preheat oven to 325F.
- 2.
Heat a large Enameled Cast Iron Dutch Oven over medium. Add oil and butter; once melted, add onion and cook until softened, about 5 minutes. Stir in tomatoes with their liquid, sugar, and salt, and bring to a simmer.
- 3.
Transfer the Dutch Oven, uncovered, to the oven and bake, stirring every 15–20 minutes, until liquid has evaporated and the consistency of the mixture is like tomato paste. This can take from 1 ½–2 hours. Blend using an immersion blender or food processor. This will make more than you need for your risotto but will keep in the refrigerator for up to a month or in the freezer for much longer than that.
- 4.
Ladle in hot water (or stock) about a cup at a time, stirring constantly, as much as your arm will let you (this works the starch and keeps rice cooking evenly). Allow each addition to absorb before adding the next. Season with salt. Continue until rice is al dente but still creamy and loose in the pot. You may not need all the water as everyone’s cooktop is different. After 5–8 minutes, take a few grains of rice, put them on a flat surface and press lightly with your finger. If they break into 3 pieces, it's at the par-cooked stage. At this point you can either keep cooking until the risotto is al dente and creamy, or if you are finishing it later, pour risotto onto a wax paper-lined Sheet Pan and let cool. Transfer to an airtight container and chill until ready to use.
- 5.
Make the saffron cream: In a 4 QT Stainless Clad Saucepan over medium heat, combine cream and saffron threads and scald (bring to just below a boil, about 180F). Let cool slightly then pour into a blender, add 1 cup Parmesan, and blend until smooth. Transfer to a large bowl and cool completely. Just before serving, whip cream until fluffy using a whisk or hand mixer.
- 6.
Finish the risotto: When ready to serve, return the Saucier to medium heat and check that the risotto has the desired creamy al dente texture (it should still be pretty loose in the pot and should not hold shape). Remove from heat and stir in onion and Tomato Jam, then fold in butter and Parmesan until melted and creamy. Season with salt and pepper to taste. Add more of any of these ingredients to taste. If the risotto thickens too much, loosen with a splash of hot water. The final texture should be creamy and slightly loose—it should spread slowly when spooned onto a plate.
- 7.
To serve: Spoon a dollop of saffron cream onto each plate, then ladle risotto on top (or plate risotto and add the cream on top). Garnish with thyme, extra Parmesan, and a drizzle of olive oil.
