Cocotte, round Tomato Risotto






15 min.

cooking time

40 min.
  • Goes very well with stew. Pour boiling water over the tomatoes, remove the skins and cut into pieces.
  • Peel the onions and chop on a board. Heat 2 tbsp. of olive oil and steam the onions until they become translucent.
  • Add the tomatoes. Stir with a wooden spoon and simmer for 15-20 minutes.
  • Heat the meat broth from the stew. Add the remaining olive oil to a Cocotte, heat and add the rice.
  • Stir with a wooden spoon. As soon as the rice is translucent, add the tomatoes, onions and enough broth from the stewpot so that everything is covered.
  • Add salt and pepper. A pinch of saffron may also be added and stirred in if desired.
  • Simmer uncovered. Simmer at a mild heat for 18-20 minutes always adding the broth.
  • Add the Parmesan shortly before serving. Stir carefully.
  • Arrange on the serving dish.
  • Serve hot.

Recipe extract from Paul Bocuse's book "BOCUSE dans votre cuisine" - Editions Flammarion.


700 g tomatoes

4 pearl onions (medium-sized)

4-5 tbsp. olive oil

500 ml meat broth from the stew

250 g rice

75 g grated Parmesan

Salt, pepper

Optional for traditional preparation:

1 pinch saffron