Sun-Dried Tomato and Basil Risotto

Serves 4


1 medium shallot - minced

2 Tablespoons olive oil

2 Tablespoons butter

1 cup Arborio rice

4 - 5 cups hot chicken or vegetable stock

1/2 cup freshly shredded Parmesan cheese

1/2 cup Enduring Sun Mediterranean Sun-Dried Cherry Tomatoes

1/4 cup freshly snipped basil


Pour hot water over tomatoes and let stand for 30 minutes or until softened. 

Drain and chop finely - set aside.

In a heavy bottomed pot with straight sides, heat oil and butter over low heat until butter melts.

Add shallot and cook until translucent. Do not brown.

Add rice and stir until all rice is coated with oil.

Begin adding hot stock, 1/2 cup at a time, stirring very often until liquid is absorbed.

Repeat until rice is just tender but still holds its shape - about 20 minutes.

You may or may not need all 5 cups of stock - this can vary.

Remove from heat and add tomatoes, basil and Parmesan cheese. Taste for seasoning and adjust if necessary (salt and pepper). Serve immediately.


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