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Tako Tomato Cheese Risotto ｜ Koh Kentetsu Kitchen [Cooking Researcher Koh Kentetsu Official Channel]'s Recipe Transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Rice : 2 go
ゆでだこ : 200g
トマト : 3個
(A)玉ねぎのみじん切り : 1/2個
(A)にんにくのみじん切り : 1かけ
オリーブオイル : 1 tablespoon
酒 : 大さじ2
塩 : 小さじ1～
水 : 360ml
バター : 10g
粉チーズ : 大さじ2

Time required

20minutes

Procedure

1) Prepare the material 01:40
Hollow out the calyx of the tomatoes. Cut the octopus so that it is easy to eat.
2) Fry the ingredients 02:10
Heat olive oil in a frying pan and fry (A) until clear. After adding the octopus, add the sautéed sake for a moment to bring out the flavor of the octopus, then add the rice and fry for a moment. Add salt and adjust the taste.
3) Cook 2 in a rice cooker 04:09
Put 2 in a rice cooker, flatten it, and add water. Add whole tomatoes and cook in white rice mode.
4) 仕上げる 05:00
炊き上がったらサイコロに切ったバターを入れ、トマトを崩しながら混ぜて仕上げる。バターが馴染んだら更に粉チーズをふり、混ぜ合わせる。
5) 皿に盛り付ける 05:58
Serve on a plate, add diced tomatoes if you like, sprinkle with grated cheese and black pepper, and sprinkle with olive oil.

Point

・ Three tomatoes weigh about 350g.
・ Sharpen the rice and drain it a little.
・ Process 2 By frying the rice and ingredients, the rice is made to absorb the umami of the octopus and the sweetness of the onion.
・ Process 5 Add tomatoes, sprinkle with grated cheese, or flavor with olive oil if you like.
・ The time required does not include the time for draining rice and the time for cooking rice.