Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Prep: 5 min Cook: 50 min
Cherry tomatoes | 1/2 pack (200g) |
Garlic (finely chopped) | 1 clove |
Garlic (with skin) | 3 cloves |
Salt & pepper | as required |
Olive oil | as required |
Saffron (rehydrated in warm water) | 2 strands |
Onion | 1 |
Celery | 1 |
Chicken or vegetable stock | 500-700ml |
Risotto rice | 1 cup |
Parmigiano reggiano (grated) | 1/2-1 tbsp |
Butter | 1/2 tbsp |
Salt & pepper | as required |
●Drizzle with extra virgin olive oil around the edge of the plate when serving to make it look appetising.
●⑥If you don't want to sieve the tomatoes, you can skip this and add the roasted tomatoes and garlic as it is to Step 11
●You don't have to put in saffron, but the colour and flavour will definitely improve if you can add it.
Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2
Prep: 5 min
Cook: 50 min
Cherry tomatoes | 1/2 pack (200g) | |
Garlic (finely chopped) | 1 clove | |
Garlic (with skin) | 3 cloves | |
Salt & pepper | as required | |
Olive oil | as required | |
Saffron (rehydrated in warm water) | 2 strands | |
Onion | 1 | |
Celery | 1 | |
Chicken or vegetable stock | 500-700ml | |
Risotto rice | 1 cup | |
Parmigiano reggiano (grated) | 1/2-1 tbsp | |
Butter | 1/2 tbsp | |
Salt & pepper | as required |
Print Ingredients | Email Ingredients | |
1/2 pack (200g) | ||
1 clove | ||
3 cloves | ||
as required | ||
as required | ||
2 strands | ||
1 | ||
1 | ||
500-700ml | ||
1 cup | ||
1/2-1 tbsp | ||
1/2 tbsp | ||
as required |
●Drizzle with extra virgin olive oil around the edge of the plate when serving to make it look appetising.
●⑥If you don't want to sieve the tomatoes, you can skip this and add the roasted tomatoes and garlic as it is to Step 11
●You don't have to put in saffron, but the colour and flavour will definitely improve if you can add it.