Risotto with Sun-Dried Tomatoes and Mozzarella |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook. Ingredients:
5 1/2 cups vegetable stock |
1/3 cup oil-packed sun-dried tomatoes |
1 onion, chopped |
2 cups arborio rice |
1 cup shredded mozzarella cheese |
1 cup grated parmesan cheese |
1/4 cup chopped fresh basil |
salt and pepper to taste |
Directions:
1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.
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