Risotto With Sun Dried Tomatoes And Basil Recipe
Ingredients
| Sun-dried tomatoes | 1 Ounce, Sun-dried | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Vegetable broth | 1 Can (10oz) | |
| Olive oil | 1 Teaspoon | |
| Shallots | 1/2 Cup (16 tbs), finely chopped | |
| 1 1/2 cups uncooked Arborio rice or other short-grain rice | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Basil | 1/2 Cup (16 tbs), thinly sliced | |
| Pepper | 1/8 Teaspoon | |
Directions
Combine tomatoes and 1/2 cup boiling water in a bowl; cover and let stand 30 minutes or until soft.
Drain and chop tomatoes.
Combine 2 cups water and vegetable broth in a saucepan; bring to a simmer (don't boil).
Keep broth mixture warm.
Heat oil in a saucepan over medium heat until hot.
Add shallots, and saute for 2 minutes.
Stir in rice, and saute for 5 minutes.
Add wine, and cook 1 minute or until wine is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring often; cook until each portion of liquid is absorbed before adding next (about 25 minutes).
Add tomatoes, and cook 2 minutes, stirring constantly.
Remove from heat; stir in cheese, sliced basil, and pepper.
Drain and chop tomatoes.
Combine 2 cups water and vegetable broth in a saucepan; bring to a simmer (don't boil).
Keep broth mixture warm.
Heat oil in a saucepan over medium heat until hot.
Add shallots, and saute for 2 minutes.
Stir in rice, and saute for 5 minutes.
Add wine, and cook 1 minute or until wine is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring often; cook until each portion of liquid is absorbed before adding next (about 25 minutes).
Add tomatoes, and cook 2 minutes, stirring constantly.
Remove from heat; stir in cheese, sliced basil, and pepper.
Chef
