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
Servings: 10
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
Dried basil
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.
My notes:
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.
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