[Permanent Edition] How to make vegetable stock is revealed 👨‍🍳 This is the basic stock that is the core of Italian cuisine. Tomato risotto is simple and brings out the flavor of the ingredients 🍅 Please try making it! How to make vegetable stock is here 0:39 Ingredients for 1 person 70g Japanese rice 70cc tomato puree 600cc mineral water 1/2 carrot 1/2 onion 1/2 celery 2 dried tomatoes 1 bay leaf A little black pepper Salt to taste Parmigiano Reggiano to taste 2 tablespoons extra virgin olive oil Topping ingredients (optional) 2 cherry tomatoes 2 Parmigiano croccante to taste Mini basil to taste ① Put the vegetables in the mineral water and heat it. When it boils, reduce the heat to low and simmer for about 15 minutes to bring out the aroma and sweetness, then strain it. ② Fry the rice in a small pot to bring out the aroma. Add oil to coat the rice, add the hot stock and cook for about 12 minutes. When the liquid has reduced, add more stock and cook the rice. 3. Turn off the heat, add Parmigiano Reggiano, emulsify and it's done. ◆Today's recommended ingredients◆ Alce Nero organic whole tomato can https://amzn.to/388oj8d Aguni salt https://amzn.to/2Ko3PQr Zanetti Parmigiano https://amzn.to/34dexk2 Ferrarini Parmigiano Reggiano https://a.r10.to/hVEmip Lorenzo N.5 Olive Oil https://amzn.to/3oRXwn7 Ranieri Olive Oil https://amzn.to/37dXaQu ◆Fabio's favorite equipment◆ Tweezers Annex (ANEX) https://amzn.to/38XTwN8 Circle set https://amzn.to/3lP30hw Ladle https://amzn.to/2UJyAkO Microplane grater https://amzn.to/356akSQ -------------------- 📚Fabio's recipe books 📚 [Book 1] A pasta book specializing in pasta and stock 🍝 → https://amzn.to/2SM2SG8 "Fabio's special pasta, which brings out the maximum flavor of the stock and ingredients" [Book 2] A home cookbook that will take your taste to the next level 🍛 → https://amzn.to/3n7aQ8b "Fabio's classic home-cooked meals, the most delicious you've ever made" [Book 3] A meat cooking book specializing in cooking meat 🥩🆕 My latest book! → https://amzn.to/3qiv0hw "Fabio's meat dishes, mastered by cooking" --------------------------------◆Twitter / fabico0101 ◆Instagram / fabilog0016 ⬇︎For work, projects, food supply, and collaboration requests, please contact us here⬇︎ [email protected] 【※Please read before sending】 ①The person in charge will reply to your inquiry. ②Please note that we may not be able to reply to all inquiries.ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー [Risotto al pomodoro] Reggio, qb Olio extravergine di oliva 30cc Due pomodorini Croccante di Palmigiano qb Mini basilico qb 1 Mettere le verdure in acqua minerale e scaldare. Aggiungere l'olio, ungere il riso, aggiungere il brodo di zuppa riscaldato e scaldare per circa 12 minuti. 3 Spegnete il fuoco e unite il Palmigiano Reggiono per emulsionare e completare. 10 Salt to taste Palmigiano Reggio, to taste Extra virgin olive oil 30cc Two cherry tomatoes Crunchy Palmigiano to taste Mini basil to taste 1 Put the vegetables in mineral water and heat. When it boils, lower the heat and let the fragrance and sweetness come out for about 15 minutes. 2 Fry the rice in a saucepan to bring out the aroma. Add the oil, grease the rice, add the heated soup broth and heat for about 12 minutes. Whenever the water is low, add the broth and heat the rice. 3 Turn off the heat and add the Palmigiano Reggiono to emulsify and complete. #TomatoRisotto #Risotto #HowToMakeVegetableStock