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 2,844
printed 150

saved 3

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 157 recipes!

YHIRANUMA
Step into my kitchen!
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
Far easier to cook than you might think!
Beef (roasting joint), Vegetable oil, Garlic (smashed), Onion, Watercress, Soy sauce, Mirin, Balsamic vinegar, Butter
PRO
I've just adapted the popular Japanese dish.
Minced beef, Onion, Egg, Salt & pepper, Grilled tofu (yaki-dofu), Leek, Fried Eggs, Mayonnaise, Lettuce & sliced onions, Sauce:, Soy sauce, Dashi stock, Mirin, Sugar, Potato starch, Rice buns:, Cooked rice
PRO
Great, even for those who don't like blue cheese.
Onion, Celery, Garlic, Bay leaf, Thyme, Potato, Cauliflower, Chicken stock, Salt & pepper, Nutmeg, butter, Stilton cheese, Double cream, Parsley, chives (finely chopped)
PRO
This goes really well with sake or beer.
Aubergine , King prawns, White fish fillet (like cod), Ginger, Spring onions or shallots, Flour, Dashi broth, Soy sauce, Finely grated mooli, Salt & pepper, Vegetable oil, Egg white
PRO
Simply delicious! Use your favourite vegetables.
Salmon fillets, Soy sauce, sake, Mirin, Grated ginger, Potato starch, dashi broth, vegetable oil, Green beans, Onion, Spring onion (chopped), Cooked rice, Tomatoes (if you like)
PRO

Similar Recipe

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).
 
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
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
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
Has a delicious depth of flavour with the sundried tomato paste.
Courgette (large), Sundried tomato paste, Grated Cheddar cheese, Rocket
KitchenCIB
HOME
Using the courgette as the pasta is surprisingly tasty - you may never need proper spaghetti again!
Courgettes (large), Onion, Garlic , Olive oil, Dried chilli, Cherry tomatoes, Salted water, Parmigiano reggiano
KitchenCIB
HOME

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
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