Saffron Risotto with Roasted Tomatoes & Garlic

A slow cooked risotto with an irresistible infusion of garlic and saffron.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Prep: 5 min Cook: 50 min

Ingredients

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

Method

1
Chop the cherry tomatoes into half. Finely slice the onion and celery. Rehydrate the saffron in warm water.
2
Put the cherry tomato halves flat in a frying pan and sprinkle with the finely chopped garlic, salt & pepper and olive oil.
3
Wedge in the garlic cloves with skin and sprinkle with salt & pepper and olive oil.
4
Put into a preheated oven 210C (Gas mark 7) for 30 minutes.
5
Take out 6 tomatoes for the garnish. Sieve the remaining tomatoes and whole garlic.
6
Make into a puree.
7
Put the stock in a pan and keep warm.
8
In another pan, put some oil and fry the onion and celery until soft.
9
Add the rice to Step 8 and fry for a few minutes. Add the warmed stock from Step 7 a bit at a time.
10
Cook for 15-20 minutes until the rice is mostly cooked.
11
Add the puree from Step 6 and mix well. Turn the heat off and add the cheese and butter and mix well.
12
Adjust to taste with salt & pepper and garnish with the 6 tomatoes before serving.

Tips & Note

●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.

Saffron Risotto with Roasted Tomatoes & Garlic

A slow cooked risotto with an irresistible infusion of garlic and saffron.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Prep: 5 min

Cook: 50 min

Ingredients

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

Saffron Risotto with Roasted Tomatoes & Garlic

Recipe ID :393 Posted on 26 APR 2015

Serves 2

Prep 5min
Cook 50min
views 1,711
printed 132

saved 2

A slow cooked risotto with an irresistible infusion of garlic and saffron.

Share

Ingredients

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

Method

Prep
5min
Cook
50min
1
Chop the cherry tomatoes into half. Finely slice the onion and celery. Rehydrate the saffron in warm water.
2
Put the cherry tomato halves flat in a frying pan and sprinkle with the finely chopped garlic, salt & pepper and olive oil.
3
Wedge in the garlic cloves with skin and sprinkle with salt & pepper and olive oil.
4
Put into a preheated oven 210C (Gas mark 7) for 30 minutes.
5
Take out 6 tomatoes for the garnish. Sieve the remaining tomatoes and whole garlic.
6
Make into a puree.
7
Put the stock in a pan and keep warm.
8
In another pan, put some oil and fry the onion and celery until soft.
9
Add the rice to Step 8 and fry for a few minutes. Add the warmed stock from Step 7 a bit at a time.
10
Cook for 15-20 minutes until the rice is mostly cooked.
11
Add the puree from Step 6 and mix well. Turn the heat off and add the cheese and butter and mix well.
12
Adjust to taste with salt & pepper and garnish with the 6 tomatoes before serving.

Tips & Note

●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.

PRO
yhiranuma
I’ve got 151 recipes!

YHIRANUMA
Step into my kitchen!
A rice dish that's a bit spicy.
Prawns, Parsley, Butter, oil, Salt & pepper, Chicken stock, Paella rice, Bayleaf, Tomato puree, Tomato, Cajun mixed spice, Garlic, Green pepper, Celery, Onion, Sausages, Lemon
PRO
In times of war, the citizens were given poor quality sausages that led to them exploding while they fried...hence bangers!
Your favourite sausages, Potatoes, Butter, Double cream, Salt & pepper, Gravy:, Onions (finely sliced), Red wine, Beef stock, Flour, butter, Worcester sauce, Sugar, balsamic vinegar
PRO
This has 3 different fillings to enjoy.
Puff pastry, Beaten egg, 【Basil pesto & Mozzarella Cheese】, Basil pesto (ready made), Sundried tomato paste (ready made), Mozzarella cheese (2cm diced), Salt & pepper, 【Spinach & Ricotta Cheese】, Spinach, Ricotta cheese, Grated Parmigiano reggiano, 【Chicken, Ham & Mascarpone】, Chicken (ready cooked), Ham slices, Mascarpone, Gruyere cheese (grated)
PRO
The tofu and egg white makes this recipe nice and light.
Asparagus, White fish fillets, Tofu, Egg whites, Ginger, Salt, White soy sauce (or light soy sauce), Green laver, Hard boiled eggs, Vegetable oil for frying, Toppings:, Spring onions, Salted lemon juice
PRO
Blend the mackerel to make an instant pate. Delicious when spread on toast. Traditional pates use butter but this time I used cream cheese which makes it much milder.
Smoked mackerel, Cream cheese, Horseradish sauce, Lemon juice, Lemon zest, Parsley, Pepper
PRO
Dip into a seaweed sauce to enjoy it Korean style.
Eggs, Courgette (small), Onion, Chinese chives (nira) (cut to 5cm lengths), Salt & pepper, Dipping Sauce, Soy sauce, Sesame oil, Vinegar (optional), Sugar (optional), Grated garlic, Crushed sesame seeds, Spring onion, Gochujang, Nori sheet
PRO

Similar Recipe

A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
Mozzarella caprese is delicious but a bit watery. Put tomatoes in an oven to make them semi 'sundried' and you'll have a tastier (and not so wet) caprese!
Tomatoes, Mozzarella cheese, Salt, Olive oil, Balsamic vinegar
In this recipe, there's lots of broccoli which is full of vitamins B, C, carotene and iron - all good cancer-preventing properties.
Broccoli, Garlic, Anchovy fillets, Dried chillis, Sundried tomatoes, Olive oil, Parmigiano reggiano (optional), Fusilli pasta
KitchenCIB
HOME
Using walnuts gives this a deep and tasty finish, it has a nice crunch too.
Smoked haddock fillet, Rice, Water, Milk, White wine, Dashi stock powder, Leek, Courgette, Walnuts or almonds, Rocket, Olive oil, Creme fraiche, Cheese

All New Recipes

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.