Risotto With Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring. Ingredients:
4 1/2 cups chicken broth or 4 1/2 cups chicken stock |
4 tablespoons butter |
2 garlic cloves, minced (or to taste) |
1/4 cup shallot, minced |
1 1/2 cups arborio rice |
1/4 cup dry white wine |
1/4 cup sun-dried tomato packed in oil, thinly sliced |
1/4 cup parmesan cheese, grated |
1/4 cup fresh parsley, chopped |
salt and pepper, to taste |
Directions:
1. Heat the broth and maintain at a simmer.
2. In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
3. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
4. 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.
5. When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
6. Serve at once.
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