Risotto With Sun-Dried Tomatoes

Recipe Ingredients

4 1/2 cups	1066ml	Chicken broth or stock
1/4 cup	59ml	Sun-dried tomatoes marinated in olive oil
4 tablespoons	60ml	Butter
		Garlic cloves - minced
1/4 cup	36g / 1.3oz	Parmesan cheese - grated
1/4 cup	23g / 0.8oz	Shallot - minced
1/4 cup	36g / 1.3oz	Parsley; fresh - chopped
1 1/2 cups	240g / 8.5oz	Arborio rice
		Salt
1/4 cup	59ml	White wine - dry
		Pepper

Recipe Instructions

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and sauteeuntil limp, about 2 minutes.

Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed.

Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once.

Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes!

Source:
Patricia Williams

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