|4½ cup||Chicken broth or stock|
|2 xes||Garlic cloves, minced|
|¼ cup||Shallot; minced|
|1½ cup||Arborio rice|
|¼ cup||White wine; dry|
|¼ cup||Sun-dried tomatoes; marinated in oil|
|¼ cup||Parmesan cheese; grated|
|¼ cup||Parsley; fresh, chopped|
Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and saute until 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 ¼ cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add ¼ 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!
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