*  Exported from  MasterCook  *

                     RISOTTO WITH SUN-DRIED TOMATOES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Side Dish                        Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  cup           Chicken broth or stock
     1/4  cup           Sun-dried tomatoes
   4      tablespoon    Butter
                        -  marinated in oil
                        Garlic cloves -- minced
     1/4  cup           Parmesan cheese -- grated
     1/4  cup           Shallot -- minced
     1/4  cup           Parsley; fresh -- chopped
   1 1/2  cup           Arborio rice
                        Salt
     1/4  cup           White wine -- dry
                        Pepper

Heat the broth and maintain at a simmer.  In another saucepan, melt 2 Tbl of the butter.  Add the garlic and shallots and saute until limp, about 2 minutes.
Add the rice and stir to coat with the butter.  Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed.
Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes! Converted by MMCONV vers. 1.00



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