Sun-Dried Tomato Risotto
1/4 cup butter
1 tablespoon olive oil
2 red onions, chopped
12 sun-dried tomatoes, chopped
1 tablespoon pesto sauce
1 cup Arborio rice
4.5 cups vegetable stock
8 oz mushrooms, sliced
salt and freshly ground pepper
2 ozs. Parmesan cheese
Chopped fresh flat-leaf parsley to garnish
Heat butter and oil in a flameproof casserole disk. Add onions and cook, stirring occasionally, 5 minutes, or until soft
Add sun-dried tomatoes and pesto sauce and cook 3 or 4 minutes.
Add rice and cook, stirring, 1 minute. Stir in about one-third of
stock and simmer, stirring occasionally, until most of the liquid has
Stir in mushrooms and season with salt and pepper. Add half of
the remaining stock and simmer, stirring occasionally. When most
of the liquid has been absorbed, stir in remaining stock and simmer
until all liquid has been absorbed and rice is tender and
creamy. Using a vegetable peeler, shave curls of Parmesan cheese
over risotto, sprinkle with parsley and serve.
Makes 2-4 servings.
From "The Complete Step-By-Step Cookbook", Copyright 1998 Salamander
I recommend that you buy the
book if you find it.
Notes: First made for Thanksgiving 2003, Sunspark's choice.
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