Risotto with sun-dried tomatoes (btvc62a)
4 Servings
Ingredients
| Quantity | 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 |
| Salt | ||
| Pepper | ||
Directions
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!