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Tomato-Saffron Risotto
with Sautéed Summer Squash & Baby Greens Salad
35 MIN
2 Servings
From the Test Kitchen
Saffron is famously found in risotto “alla Milanese,” a northern Italian preparation that highlights its gorgeous color and aromatic flavor. In tonight’s take on the classic, which features premium saffron from Rumi, we’re adding tomato paste and crushed red pepper for a bit of sweetness and heat—and, for a seasonal touch, topping off each bowl with garlic-sautéed summer squash. (Chefs, depending on what’s best near you, you may receive grey zucchini, green zucchini, or yellow squash.)
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NutritionPER SERVING
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Calories760 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and finely chop shallot. Peel and roughly chop the garlic. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces. Thinly slice the chives.
2
Start the risotto:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and ¾ of the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant.
3
Finish the risotto:
Add the rice, saffron, and 3 ½ cups of water to the pot; heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir to thoroughly combine. Season with salt and pepper to taste.
4
Cook the squash:
Once the risotto has cooked for about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer and cook, without stirring, 3 to 4 minutes, or until browned. Add the remaining garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ of the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until the vinegar has cooked off. Turn off the heat.
5
Make the dressing:
Place the remaining vinegar in a bowl. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the baby greens and parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished risotto between 2 dishes. Top with the cooked squash and chives. Serve with the salad on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and finely chop shallot. Peel and roughly chop the garlic. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces. Thinly slice the chives.
2
Start the risotto:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and ¾ of the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the tomato paste and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant.
3
Finish the risotto:
Add the rice, saffron, and 3 ½ cups of water to the pot; heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir to thoroughly combine. Season with salt and pepper to taste.
4
Cook the squash:
Once the risotto has cooked for about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash in a single layer and cook, without stirring, 3 to 4 minutes, or until browned. Add the remaining garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ of the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until the vinegar has cooked off. Turn off the heat.
5
Make the dressing:
Place the remaining vinegar in a bowl. Slowly whisk in 1 tablespoon of olive oil until well combined; season with salt and pepper to taste.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the baby greens and parmesan cheese. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished risotto between 2 dishes. Top with the cooked squash and chives. Serve with the salad on the side. Enjoy!
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