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Chef Don's
Favorite Side Dish Recipes
Sun Dried Tomato Rissoto
Serves 4
1
Cup Arborio Rice
1 Cup Water
2 1/2 Cups Chicken Stock
4 Tbsp. Olive Oil
1 oz. Sun-Dried Tomatoes (not packed in oil)
1 Cup Onion fine dice
1
Garlic Clove, minced
1/4 Cup Grated Parmesan
2
Tbsp. Parsley, chopped
Salt and Pepper to taste
In a small saucepan simmer the tomatoes in the water for 1 minute,
drain them, reserving the liquid, and slice them. In a saucepan combine
the reserved cooking liquid and the broth, bring the liquid to a
simmer, and keep it at a bare simmer. In a large saucepan cook the
onion and garlic in the oil over moderately low heat. Stir until they
are softened and add the rice. Stirring until each grain is coated with
oil, and the tomatoes. Add 1/2 cup of the simmering liquid and cook the
mixture over moderate heat, stirring constantly, until the liquid is
absorbed. Continue adding the liquid, 1/2 cup at a time, stirring
constantly and letting each portion be absorbed before adding the next,
until the rice is tender but still al dente. The rice should take about
17 minutes to become al dente. Stir in the Parmesan, salt and pepper
and sprinkle the risotto with the parsley. Serve.
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