Sun-Dried Tomato Risotto

Recipe Ingredients

1 oz	28g	Sun-dried tomatoes
1 cup	237ml	Water
2 1/2 cups	592ml	Chicken broth
1 cup	62g / 2.2oz	Finely-chopped onion
1		Garlic clove - minced
4 tablespoons	60ml	Olive oil
1 cup	160g / 5.6oz	Arborio rice
1/4 cup	59ml	Freshly-grated Parmesan
		Salt - to taste
		Freshly-ground black pepper - to taste
		Finely chopped fresh parsley leaves - if desired

Recipe Instructions

In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer.

In a large saucepan cook the onion and the garlic in the oil over moderately-low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid, stirring until absorbed.

Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9397) - from the TV FOOD - NETWORK

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