Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Risotto with Dehydrated Tomatoes

Name: Risotto with Dehydrated Tomatoes
Prep time: 75 min
Cook time: 75 min
Yield: 6
Cuisine: Italiana
Ingredients: 1 cup Dehydrated tomatoes; 2 tablespoons dehydrated tomato oil; 3 cups chicken soup; 1/4 teaspoons strand of saffron; 2 teaspoons olive oil; 1 teaspoon butter; 1/4 cups fennel, chopped; 1 cup onion, chopped; 1 cup arborio rice; 1/2 cups dry white wine; 1/2 cups parmesan cheese

1h 15 mins

Half

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Victoria Cherniag Ruiz

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This risotto of beautiful color has a delicious taste of tomatoes put to dry in the sun and the aroma of olive oil.

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Ingredients

6 portions

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Preparation

Heat the broth and add the saffron and keep it warm. Heat in a saucepan the butter, the olive oil and put the onion and fennel and cook for 10 minutes on a low heat, add the rice and stir constantly for 3 minutes until it looks opaque.

Reduce heat, add wine and oil from dehydrated tomatoes to absorb. Then continue putting the broth of a cup in one, moving until it is absorbed before putting more. Add the dehydrated tomatoes in pieces and continue cooking, until the rice is soft and a creamy but al dente consistency is obtained. This can take between 18 and 25 minutes. Surely we will have more broth.

Put the parmesan cheese, salt and pepper. If it is too thick, put a little broth. Serve immediately.