Risotto with Sun Dried Tomatoes
| Amount |
Ingredient |
|
6-8 cups
|
chicken broth
|
|
2 cups
|
Arborio rice
|
|
8 tbsp.
|
butter
|
|
1 cups
|
freshly grated Parmesan cheese
|
|
15
|
Sun-Dried Tomatoes
|
|
3/4 cup
|
red wine
|
|
10
|
fresh basil leaves
|
|
1 |
yellow onion, chopped
|
Directions:
Soak the tomatoes for 20 minutes in hot water, then drain them.
Bring the broth to a boil, then reduce heat to a simmer.
Melt 6 tablespoons butter over low heat in a large sauce pan. Saute the onion until just golden. Add the rice and raise the heat to medium high. When the rice begins to
sizzle and pop, add the wine. Simmer until the rice has absorbed the wine, then add a ladle full of hot broth. Reduce the heat to medium.
After the rice has absorbed the broth, add the Sun-Dried Tomatoes. Use a wooden spoon to stir the mixture(metal utensils will tear the rice). Add another ladle full of
broth; when the rice has absorbed this, add another.
Continue doing this until the rice is almost cooked, but still slightly firm to the bite. Remove from the heat and stir in the remaining butter. When the butter has
melted, tear the basil into pieces and stir into the mixture along with the Parmesan cheese.
Serve with additional Parmesan, if desired. Serves 4.
|
|
