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 4,144
printed 170

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!
These are delicious as they are but you can of course add your own ingredients.
Potatoes (medium), Broccoli head, Butter, Cream, Cheddar cheese, Salt & pepper, Flour, egg & breadcrumbs, Vegetable oil for frying
PRO
Who doesn't love deep fried chicken? Add an extra hot kick with the yuzu pepper flavouring and enjoy with the apple ponzu sauce.
Chicken thighs, Yuzu pepper, Dashi stock granules , Brown sugar, Soy sauce, Sake, Potato starch, Apple, Carrot, Dashi stock, Lemon juice
PRO
It's great for a bento lunchbox or a party menu.
Salmon fillets, Potatoes, Flour, salt & pepper, vegetable oil for frying, [Shallot dressing], Finely chopped red onions, Red wine vinegar, sugar, vegetable oil, Salt & pepper, [Tartare sauce], Finely chopped gherkins, Finely chopped parsley, Finely chopped onion, Mayonnaise, salt & pepper
PRO
The crispy chicken is so irresistible.
Chicken breast fillets, Salt & pepper, Flour, Egg, Breadcrumbs, Mooli (grated), Lemon ponzu sauce:, Lemon juice, Dashi broth (thick), Mirin, Soy sauce, Chives
PRO
The sweet vegetables will be so tasty.
Butternut squash, Onion, Aubergine, Green beans, Green chilli, Mooli, Oil for frying, Sauce:, Soy sauce, Dashi broth, Sugar, Vinegar
PRO
Just simmer the chicken with dashi and seasonings and get a lovely sweet sticky sauce that will lovingly coat the rice...mmm, delicious!
Chicken breast or thighs, Flour, Potato starch, Salt, Vegetable oil, Dashi stock, Soy sauce, Mirin or sugar, Cooked rice, Your favourite vegetables or pickles
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).
 
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
Cavolo nero is from the cabbage family. The leaves are very dark and black and is also called Italian black cabbage. Soup made from this is delicious!
Cavolo nero, Onion (medium), Cannelloni beans tin, Pancetta, Olive oil, Garlic, Salt, Sugar, Black pepper, Hot water
Mizue
PRO
A grown up flavour using chorizo instead of pancetta.
Cooked rice, Chorizo, Onion (medium), Olive oil, Egg, Parmigiano reggiano, Black pepper, Parsley
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME