RISOTTO WITH SUN DRIED TOMATOES
RISOTTO WITH SUN DRIED TOMATOES
6-8 c. chicken broth
2 c. Arborio rice (short grained Italian rice)
8 tbsp. butter
1 c. freshly grated Parmesan cheese
15 sun dried tomatoes, diced
3/4 c. dry red I wine (Merlot or Burgundy is fine)
10 fresh basil leaves
1 yellow onion, chopped
If tomatoes are packed in oil, drain them well. If not, soak them for 20 minutes in hot water, then drain them. Bring the broth to a boil, then reduce heat to a simmer in a 3-quart pan, melt 6 tablespoons
butter and over low heat, 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. When the rice has absorbed the broth, add the sun dried tomatoes,
being careful not to break them. Use a wooden spoon to stir the mixture, as a metal utensil 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
melted, tear the basil into pieces and stir into the mixture along with the Parmesan cheese. Cover and let rest for 2 minutes before serving hot. Serve with additional Parmesan, if desired. Serves 4
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