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 3,938
printed 167

saved 3

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

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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.

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