Risotto With Sun-Dried Tomatoes


Course : Italian
Serves: 4
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Ingredients:


4 1/2 cups chicken broth or stock

1/4 cup sun-dried tomatoes marinated in olive oil

4 tablespoons butter

2 cloves garlic cloves -- minced

1/4 cup parmesan cheese -- grated

1/4 cup shallot -- minced

1/4 cup parsley chopped

1 1/2 cups arborio rice

1 teaspoon salt

1/4 cup white wine -- dry

1 teaspoon pepper
 

Preparation / Directions:


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!


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