Sundried Tomato Risotto Recipes

SUN-DRIED TOMATO RISOTTO

Steps:

• Pour olive oil into a very large pan or deep, large based pot and heat at medium.
• On a second burner, warm the chicken stock in a pot on medium heat.
• Once hot, add onion and salt. Carmelize onion or cook until soft.
• When onion is transparent, add garlic and sun dried tomato. Cook until garlic is soft.
• Add risotto rice and stir until all of the rice is well coated. Let the rice "brown" -- let it cook in the pan for about two minutes, stirring frequently.
• Add approximately two cups of the chicken stock. Add enough so that the rice is slightly covered by the stock and stir. As the rice cooks, the stock will be absorbed. Keep adding stock, one cup at a time. Add your pepper at any point while adding the stock.
• The key to risotto is to slowly add the stock as the rice "dries" in the pot and keep stirring. You do not want to walk away for 5 minutes!
• When you get near the end of cooking, you'll think you have a cup or more of stock left over. You don't. Use that stock! When you pour in the remaining stock, add the butter (optional).
• When fully cooked, your risotto will be creamy, look a little wet, and will be very slightly firm. Once you reach this stage, add your Parmesan cheese and mix.
• Serve and enjoy!

RISOTTO WITH SUN-DRIED TOMATOES

Steps:

• Heat the broth and maintain at a simmer.
• In another saucepan, melt 2 tablespoons 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 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
• Serve at once.

SUN-DRIED TOMATO RISOTTO

Steps:

• In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

SUN-DRIED TOMATO RISOTTO

Steps:

• Heat the stock in a saucepan and keep hot over low heat.
• Heat the olive oil over medium heat in a separate medium-sized pot.
• Add the onion and cook until it turns translucent, about 5 minutes.
• Add the garlic and cook 1 minute more.
• Add the rice to the onion mixture, stir and turn the heat to low.
• Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
• Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
• The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
• Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
• Season with salt and pepper to taste.
• If the risotto is too thick, add a little more stock until it becomes creamy.
• Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.