Saffron Risotto with Roasted T

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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

Prep

5min

Cook

50min

Chop the cherry tomatoes into half. Finely slice the onion and celery. Rehydrate the saffron in warm water.

Put the cherry tomato halves flat in a frying pan and sprinkle with the finely chopped garlic, salt & pepper and olive oil.

Wedge in the garlic cloves with skin and sprinkle with salt & pepper and olive oil.

Put into a preheated oven 210C (Gas mark 7) for 30 minutes.

Take out 6 tomatoes for the garnish. Sieve the remaining tomatoes and whole garlic.

Make into a puree.

Put the stock in a pan and keep warm.

In another pan, put some oil and fry the onion and celery until soft.

Add the rice to Step 8 and fry for a few minutes. Add the warmed stock from Step 7 a bit at a time.

Cook for 15-20 minutes until the rice is mostly cooked.

Add the puree from Step 6 and mix well. Turn the heat off and add the cheese and butter and mix well.

Adjust to taste with salt & pepper and garnish with the 6 tomatoes before serving.

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