Yield: 4 servings
Measure | Ingredient |
---|---|
4½ cup | Chicken broth or stock |
¼ cup | Butter |
2 eaches | Garlic cloves; minced |
4 eaches | Tb Shallot; minced |
1½ cup | Arborio rice |
¼ cup | White wine; dry |
¼ cup | Sun-dried tomatoes; |
\N \N | Marinated in oil |
¼ cup | Parmesan cheese; grated |
¼ cup | Parsley; fresh, chopped |
\N \N | Salt |
\N \N | Pepper |
SERVINGS: 4
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! Shared by Rita Taule.
Submitted By PAT STOCKETT On 01-01-95