I roasted off another batch of my favourite slow roasted tomatoes yesterday and wanted to use them in something lovely for dinner. I found a recipe for a grilled vegetable saffron risotto cake that fit the bill perfectly.
In the original version they layer it with grilled aubergine, courgette and roasted peppers which I will definitely try next time. But I had all these sweet roasted tomatoes hanging about and I was hungry, so I just used them. I also added some of my sundried tomatoes for extra tomato intensity.
Roasted Tomato, Saffron & Mozzarella Risotto Layer Cake
Serves 4-6, vegetarian, gluten-free. Adapted from Jane Baxter, The Guardian
- 1 red onion, finely chopped
- 1 big pinch saffron
- 2 tbsp olive oil
- 1/2 tsp crushed fennel seeds
- 2 cloves garlic, finely chopped
- 1 big pinch of dried chilli flakes
- 20 slow roasted tomato halves, see recipe here
- 2 or 3 tbsp finely chopped sundried tomatoes plus 8 strips for layers
- 300 gr risotto rice (I used brown rice, it takes longer to cook and more stock)
- salt & black pepper
- a splash of white wine/vermouth
- 1 – 1 1/2 litres veg stock
- a bunch fresh basil leaves, 1/2 finely shredded 1/2 left whole
- 125 gr ball mozzarella, sliced in 5mm thick ovals
- a handful of finely grated Manchego/Parmesan
- rocket, olive oil & balsamic vinegar to serve
Put the veg stock in small pan, over a medium-low heat to heat up while you are cooking.
Heat the oil in a large pan over a medium heat and cook the onion and saffron with a pinch of salt for 5 -6 minutes until softened. Then add the fennel seeds, garlic and chilli flakes and cook for a further 2 minutes. Now add 12 of the roasted tomato halves and any roasting juices, the chopped sun-dried tomatoes and the rice. Cook at a fast simmer, stirring for about 2 minutes, season generously with salt & pepper & splash in the wine.
Add the hot stock to the rice a ladleful at a time over a medium heat, adding the next ladleful when the previous one has all been absorbed. Continue like this until most of the stock is used up (1 litre for risotto rice – 1 1/2 for brown rice), taste the rice and see if it is cooked. It should still have a bit of bite to it. Season again, add in the finely shredded basil, stir and taste. Remove from the heat and leave to cool. I didn’t leave it to cool very long, I was hungry.
Preheat the oven to 180 C. Line the base of a terrine or loaf tin with baking parchment and oil/butter the sides. Take 1/3 of the cooled rice and press it into the bottom of the mould evenly. Top with 4 of the remaining roasted tomatoes in a line along the centre of the rice then top those with a half of the mozzarella slices, the a line of sun-dried tomato strips, then with a line of basil leaves. Sprinkle over half the grated cheese.
Top with another 1/3 rice, press down evenly and add toppings as before. Then finish off with the final layer of rice and press down evenly. Cook in the preheated oven for 30 minutes until golden brown on top.
To serve, run a knife around the edge of the cake and turn it out onto a serving plate. Use a serrated bread knife to cut into generous slices and serve with a rocket salad dressed with olive oil, balsamic vinegar, salt and black pepper.
This is equally good served hot or cold and would be perfect for a summer picnic or buffet table.
I’m having this cold for my lunch now, have a great weekend!
Love You xxx