Sun dried in olive oil can be replaced with roasted tomatoes briefly and then soaked in olive oil. Let the oil soak up the scent and flavor of tomatoes.
Materials / ingredients:
175 grams of rice risotto
4 pieces (30 grams) dried tomatoes in olive oil
4 slices bacon, cut into chunks
1 onion, cut into chunks
2 cloves garlic, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper powder
25 grams of powdered parmesan cheese
4 teaspoons unsalted butter
1 stalk celery, finely sliced
300 ml beef broth
1 tablespoon unsalted butter for sauteing
Processing Method:
Drain tomatoes, take 1/2 tablespoon oil. Thin slices of tomato box. Set aside.
Heat the oil (from tomato marinade). Saute bacon until browned. Remove and drain.
Saute onion and garlic until fragrant. Enter risotto rice. Stir well.
Add beef broth, salt, and black pepper. Stir until absorbed and closed until cooked.
Enter tomato, bacon, parmesan cheese powder, half celery, and the rest of the butter. Stir well.
Remove and serve with a sprinkling of celery.
To 3 servings
