Risotto with sun-dried tomatoes (btvc62a)

Yield: 4 Servings

Measure Ingredient
4½ cup Chicken broth or stock
4 tablespoons Butter
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
\N \N Salt
\N \N Pepper

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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