Risotto with sun-dried tomatoes

 
                      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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