Risotto With Sun-Dried Tomatoes

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 1/2 cups chicken broth or stock
1/4 cup sun-dried tomatoes
4 tablespoons butter
2 cloves garlic cloves -- minced
1/4 cup parmesan cheese -- grated
1/4 cup shallot -- minced
1/4 cup parsley
1 1/2 cups arborio rice
1 teaspoon salt
1/4 cup white wine -- dry
1 teaspoon pepper
 

Preparation:

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and sauté‚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 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!