Risotto With Sun-Dried Tomatoes
side dish
4 1/2 cup chicken broth or stock
1/4 cup sun-dried tomatoes
4 tablespoon butter marinated in oil
garlic cloves; minced
1/4 cup parmesan cheese; grated
1/4 cup shallot; minced
1/4 cup parsley; fresh; chopped
1 1/2 cup arborio rice
salt
1/4 cup white wine; dry
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 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cookand 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! Converted by MMCONV vers. 1.00
Yield: 4 servings
Preparation Time: 0:0
