# Tomato Risotto with Saffron Cream - Made In

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](https://madeincookware.com/products/saucier/5-quart) 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.

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URL: https://madeincookware.com/recipes/tomato-risotto-saffron-cream