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 been absorbed.

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 Books, Ltd
I recommend that you buy the book if you find it.

Notes: First made for Thanksgiving 2003, Sunspark's choice. 
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