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Recipe Category: Italian
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Risotto With Sun-Dried Tomatoes Recipe
Ingredients
- Serving Size : 4
- 4 1/2 cup chicken broth or stock
- 1/4 cup sun-dried tomatoes
- 4 tablespoon butter
- 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
Method
- 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.
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