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Rice Stuffed Tomatoes with Saffron and Whipped Ricotta

Rice stuffed tomatoes, served over whipped ricotta.
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Ripe beefsteak tomatoes, filled with saffron-infused rice cooked in their own juices, then slow-roasted until soft and deeply flavoured. Served over a bed of whipped ricotta for contrast, this simple summer dish is comforting, elegant, and full of depth. Best enjoyed warm or at room temperature, and even better made ahead.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 beefsteak tomatoes (225-275g each)
  • vegetable or chicken stock, if needed
  • large pinch of saffron threads
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • ½ onion, finely chopped
  • 1-2 garlic cloves, finely grated or minced
  • 100g risotto rice (e.g. arborio or carnaroli)
  • 2 tsp double concentrated tomato purée

For the whipped ricotta:

  • 250g ricotta
  • 1-2 tbsp extra-virgin olive oil, to loosen

Instructions

  1. Heat your oven to 190°C/fan 170°C.
  2. Slice off the top ½ inch of each tomato. Use a small knife to loosen the pulp, then carefully scoop out the insides with a spoon and transfer to a blender. Blitz until smooth, then pour into a measuring jug–you want 500ml liquid. If you’re short, top it up with stock.
  3. Season the inside of each tomato with a salt, then place them cut-side down on a wire rack set over a baking tray. Set aside while you prepare the filling.
  4. Place the saffron threads in a small bowl with 1 tbsp boiling water and leave to steep.
  5. In a medium saucepan, heat the olive oil over medium heat. Add the onion, season with salt, and cook, stirring occasionally, for 5 minutes, or until starting to soften.
  6. Stir in the garlic and cook, stirring frequently, for 1 minute more.
  7. Add the rice and stir for 2 to 3 minutes, or until just starting to look translucent around the edges.
  8. Stir in the tomato purée and cook for another 1 to 2 minutes, or until it deepens in colour.
  9. Pour in the blended tomato juice and seeped saffron, then season well with salt and pepper. Raise the heat to medium-high and let the rice simmer steadily for 10 to 15 minutes, stirring often, until it has absorbed most of the liquid and is soft with a slight bite. If the rice is still too firm once the liquid is absorbed, add a splash of stock and continue simmering, bit by bit, until the grains are mostly with a slight bite. Remove the saucepan from the heat.
  10. Pat the inside of the tomatoes dry with kitchen paper and place them upright in a lightly oiled baking dish. Spoon in the rice mixture, pop the lids back on, drizzle with more olive oil and finish with a pinch of salt.
  11. Roast for 45 to 55 minutes, or until the tomatoes are soft and collapsing and the rice is fully cooked.
  12. Let the tomatoes cool slightly before serving–they’re best warm or at room temperature.
  13. While they cool, make the whipped ricotta by whisking the ricotta with the extra-virgin olive oil and a pinch of salt until smooth. Spread over a serving plate and top with the cooled tomatoes.
  14. Make-ahead and storage: These are lovely served just warm or at room temperature. You can make them earlier in the day and leave them out if serving the same day, or refrigerate them for up to 2 days. Bring to room temperature before serving.

Find it online: https://zenaskitchen.com/rice-stuffed-tomatoes-with-whipped-ricotta/

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