Risotto With Sun-dried Tomatoes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SERVINGS: 4
4 1/2 cup: Chicken broth or stock,
1/4 cup: Sun-dried tomatoes,
1/4 cup: Butter,
Marinated in oil,
2 each: Garlic cloves, minced
1/4 cup: Parmesan cheese, grated
4 each: Tb Shallot, minced
1/4 cup: Parsley, fresh, chopped
1 1/2 cup: Arborio rice,
Salt,
1/4 cup: White wine, dry
Pepper,
Directions:
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! Shared by Rita Taule.
Submitted By PAT STOCKETT On 01-01-95
Source from luhu.jp
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! Shared by Rita Taule.
Submitted By PAT STOCKETT On 01-01-95
Source from luhu.jp