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risotto à la tomate

Tomato risotto

Ingredients (for 4-5 people))

  • 430g of uncooked Japanese rice
  • 1 sachet of vegetarian dashi
  • 1 sachet of superior dashi from Makurazaki
  • 125ml of cooking sake
  • 2 cans of 400g of peeled tomatoes
  • A bit of soybean sprouts
  • 120g of parmesan cheese
  • 30ml of olive oil
  • 2 garlic cloves
  • 1 small onion
  • 25g of melted soft butter
  • Salt and pepper
  • Fresh basil

Directions

1. Prepare 1L of dashi soup stock: in a saucepan pour 1L of water. Add one sachet of vegetarian dashi and one sachet of superior dashi from Makurazaki. Bring to a boil and cook for 5 minutes after it comes to a boil. After 5 minutes, take out the sachets and set the soup stock aside.

1 sachet of vegetarian dashi is perfect for 400 to 500ml of water. Feel like using only one of the dashi instead of both.

2. Roughly crush the 2 garlic cloves and slightly fry them in a pan with olive oil. Add the peeled tomatoes and their juice and simmer for approximately 10 minutes (until the tomatoes split up and the preparation turns slightly orange.

3. Add the liter of dashi soup stock to the tomatoes and mix off the heat until obtaining a uniform consistency. Bring the mixture to a boil and add salt and pepper to taste once it is boiling. Set aside and keep warm.

4. Wash the Japanese rice several times by rubbing it between your hands until the water is clear.

5. In a fairly large saucepan (the rice will inflate while cooking), heat up the thinly sliced onion with half of the butter until it is tender.

6. Add the washed rice and cook for 1 to 2 minutes to coat it with onions. Add the sake to the saucepan and cook until the liquid is almost fully absorbed.

7. Lower the heat to medium heat and gradually add the tomato soup stock, one glass at the time and make sure it is fully absorbed before adding more. Altogether, the cooking time is approximately 23 minutes.

You may not use the entire amount of tomato soup stock, which is not a big deal. The most important thing is the al dente rice, which means that it should be slightly crunchy and well coated in a creamy and not liquidy sauce. You can freeze the remaining sauce in an ice tray and use it whenever you want.

8. Once the rice is cooked and the liquid is fully absorbed, remove from heat and add freshly grated parmesan cheese, a dozen or so of chopped fresh basil leaves and the remainder melted butter.

9. Adjust the seasoning if needed and serve on a plate. Garnish with fresh or candied cherry tomatoes for example !

Enjoy !

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