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.
