Risotto With Sun-Dried Tomatoes

* Exported from MasterCook *

RISOTTO WITH SUN-DRIED TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 cook and 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



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