I love risotto. Sigh. It's actually something that I'd much rather have at home than at a restaurant. Rare.
I wasn't going to try this one because I have a sundried tomato fear - it's something about the shape and the color and the texture. But, I pulverized these in the food processor before I tossed them in the risotto and let them cook for 60 minutes. Fear cured.
Sundried Tomato Risotto
Taken from Pioneer Woman Cooks
Prep Time: 5 Minutes
Cook Time: 1 Hour
4 Tbsp butter
2 Tbsp olive oil
1/2 whole large yellow onion, diced
3 cloves garlic, minced
2 C Arborio rice, uncooked
8 whole sundried tomatoes packed in oil, drained and minced
1 C dry white whine
7 C low sodium broth (chicken or vegetable)
Salt and pepper, as needed
1 C Parmesan, freshly grated
1/4 C heavy whipping cream
Heat broth in a saucepan. Set aside.
Heat butter and olive oil in a large dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.
Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.
Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.
Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.
Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.
This really did take then entire 60 minutes to cook. It was slow to soak up the broth - maybe because I used a pot that was way too small (2.75 quarts was not enough space).
We ate this with salmon (flavored with Italian seasoning) and steamed broccoli. Next time, I'd serve it with a different colored meat. The salmon was too close in color to the risotto. Just me being strange.