300ml (½pint) stock made with 2chicken stock cubes
3tablespoonsdry white wine
60g (2oz) butter
Cook the chopped onion in 20g (⅔oz) butter in an enamelled cast-iron casserole for 5 minutes, without letting it brown. Meanwhile, make the stock with 2 chicken stock cubes and 300ml (½pint) water.
Pour the rice onto the onions in the casserole and stir until the rice is shining and coated with the butter. Pour in the stock, add the sprig of thyme and simmer over a very low heat for 20 minutes, covered. When the rice is cooked allow it to rest for 5 minutes, off the heat, before removing the lid.
While the rice is cooking, bring 1litre (1¾pints) water to the boil and plunge in the tomatoes, having first removed the stalks. After 1 minute remove them and refresh under the cold tap. Peel them, cut them in half and press each half in your hand to expel the seeds and excess moisture. Chop them finely, and add to the cooked rice.
Just before you want to serve the risotto, return the casserole to the heat and add the white wine and saffron, stirring with a wooden spoon. Simmer for 2 minutes, then add the remaining butter and the grated Parmesan. Mix well and season with salt and pepper. Serve the risotto, which should be creamy, in the casserole.