Italian Recipes
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| Ingredients |
| 1 |
Arborio rice |
1 cup |
| 2 |
Pesto [home-made or store bought] |
3 tablespoons |
| 3 |
Sun-dried tomatoes |
1/2 cup |
| 4 |
Onion, chopped |
1 |
| 5 |
Chicken broth or vegetable stock |
5 cups |
| 6 |
Water |
1+ 1/2 cups |
| 7 |
Dry white wine |
1/2 cup |
| 8 |
Olive oil |
3 tablespoons |
| 9 |
Salt |
1+ 1/4 teaspoons |
| 10 |
Freshly ground black pepper |
1/4 teaspoon |
| 11 |
Parmesan, grated |
1/4 cup |
| Method |
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In a medium saucepan, bring broth and water to a simmer. In a large pot, heat
the oil over medium-low heat. Add the onion and cook until soft and transl-
cent, for about 5 minutes. Add the rice and stir until it begin to turn opaque, for
about 2 minutes. Add the wine and salt and cook until all the wine has been
absorbed, by constantly stirring it. Now add sun-dried tomatoes and 2 ladles of
the broth to the rice and cook until the broth has been completely absorbed, by
constantly stirring it. The rice and broth should bubble gently; adjust the heat as
needed. Continue cooking the rice, by adding couple of ladles full of broth at a
time and allowing the rice to absorb the broth before adding the next ladles full
of broth. Cook the rice in this way until tender, for about 20-25 minutes. Now
stir in the pesto and sun-dried tomatoes, re season, if needed and serve.
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| Servings -4 |
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| Introduction
of the dish |
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Even if the sun-dried tomatoes are dry-packed, there's no
need to soak them before adding them to risotto; the simmering broth will
reconstitute them as the rice cooks.
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| Served
With... |
Any Italian salad
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