Sun Dried Tomato Risotto2012-04-08
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 0m
My name is Katie and I’m a risotto addict.
I’ve brought you two risotto recipes – my Bacon and Cremini Mushroom Risotto, and my Spring Pea Risotto. This new one, Sun-dried Tomato Risotto is a new addiction..don’t worry, I’ll find another one soon. My addictions are always created a new!
Once you’re learned the basic risotto technique – saute some aromatics, throw in the rice and cook in fat or oil, add some wine and then ladle in some broth a little at a time until the rice has released its lovely starches but is still somewhat al dente. The variations at this point are endless. Toss in chopped asparagus, or shrimp. Be really naughty at the end and add a little cream and some cheese. Scrumptious.
So today Mr. Wonderful wasn’t around, I wanted risotto so I scoured the kitchen for something new to add. My eyes settled on a half-empty jar of sun dried tomatoes. My garden was begging to be relieved of some of its herbs so I decided to make Sun Dried Tomato and Rosemary Risotto.
You’ll need two pots. In one pot, bring 3 cups of chicken broth to a very low simmer. Then just turn it off so it keeps warm.
In the other, melt two tablespoons of butter into two tablespoons of olive oil.
When the butter bubbled, add in 2 cloves of minced garlic and two tablespoons of finely chopped onion and a cup of my arborio rice.
Stir all of this around for 3 or 4 minutes or just until the rice is starting to brown.
Then add in one cup of dry white wine.
Stir this around for a few minutes until the rice has absorbed most of the wine.
Then ladle in about one-half a cup of the chicken broth. I just use one ladle full.
Again, cook this over medium-low heat until the liquid is almost all absorbed. Then add another ladle full.
Keep going until all your liquid is almost used up. When I get to where only a ladle or two left of the liquid left in my pan, I start taste-testing my rice to see if the texture is right. This is what you’re looking for.
Plump rice with just a tad of a bite to it. Your broth should be thick and creamy and not runny at all. This was my last addition of broth.
And also chop up a tablespoon of fresh rosemary.
And dump them right into the risotto along with 2/3 of a cup of parmesan cheese.
Stir it all up.
And spoon it into a bowl.
Tonight, Mr. Wonderful was working until 9 p.m. If he were home, I’d have to cook meat. Ya know how men are about that?
But tonight, all by myself? This was all I needed to be happy.
- 2 T. olive oil
- 2 T. butter
- 1 clove garlic, minced
- 2 T. onions, minced fine
- 1 c. arborio rice
- 1 c. dry white wine
- 3 c. chicken stock or broth
- ⅔ c. parmesan cheese grated
- 3 T. sun dried tomatoes
- 1 T. rosemary
- In saucepan, bring chicken stock or broth to low simmer then turn to low to keep warm.
- In another good size pot, melt butter and olive oil together.
- Add onion, garlic and arborio rice.
- Saute 3-4 minutes over medium-low heat or just until rice begins to brown.
- Add white wine and simmer until almost all the way absorbed into rice.
- Add one-half cup of chicken stock until absorbed then add another, continuing to do so until only 1 or 2 are left.
- Taste test rice to see how it feels. Should be soft but not mushy with just a tad of a “bite” to it (al dente). If it’s not there yet, add more stock and continue testing after each ladle.
- Chop up sun dried tomatoes and rosemary and add into the finished risotto with parmesan cheese. Stir to melt cheese and mix all well. Serve immediately.
|Sun-dried Tomato and Rosemary Risotto
|Spring Pea Risotto
|Bacon & Cremini Mushroom Risotto
|How to Make Shrimp Broth or Stock with Your Leftover Shrimp Shells