Sun-Dried Tomato & Fontina Risotto |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From a really delightful book, Risotto, by Judith Barrett and Norma Wasserman. This was a great way to use up my homemade sun-dried tomatoes. Ingredients:
5 cups chicken broth (or any good broth) |
1/2 cup dry white wine |
2 tablespoons unsalted butter |
1 tablespoon oil (from container of sundried tomatoes) |
1/3 cup onion, finely minced (or shallots or leeks or any combination) |
1 1/2 cups arborio rice |
1/2 cup sun-dried tomato, coarsely chopped (use tomatoes packed in oil) |
1 tablespoon tomato paste |
4 ounces fontina cheese (rind removed, diced fine) |
1 tablespoon fresh parsley, chopped |
2 tablespoons parmesan cheese, grated (use the best quality possible) |
Directions:
1. Bring the broth to a steady simmer in a saucepan.
2. In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes).
3. Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed.
4. Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking.
5. Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time.
6. After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice.
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