Sun dried tomato and herb risotto

risotto2

  With Valentines day just around the corner, I thought some of you may wanna cook for your significant other, and there is nothing else out there that says “I love you”  like risotto, okay, I’m sure there are some other things that say I love you but for this posts sake I’m gonna say the only way to say I love you is by cooking this luscious bowl of creamy goodness. And, if you stop in later this week I will be sharing more recipes that you can cook along with this titillating side dish for a complete meal.

 Risotto, a labor of love I call it, I love making risotto in fact it is one of my most favorite things to make. It does however, take some patience to do properly but it is NOT hard at all ( if you can ladle and stir then you can make risotto ) actually, it’s very simple and well worth the time it takes. If you don’t know what risotto is, it’s rice. But, not just any rice. It’s the royalty of rice, the popular rice, the rice that all other rice hopes to be like someday, the rice that always has it together with it’s creamy goodness that everyone just loves. More of a style of cooking rather than the type of rice you use, risotto can technically be made with any old rice you have, but, you will not get the creaminess you get from one of the shorter grains that is typically used to make risotto, carnaroli, vialone nano, or arborio, arborio being the one commonly used in the United States and, the only one I found in all 3 stores that I shop at so,  you shouldn’t have a problem getting the right type of rice to make this dish.  So, go find some arborio and get to cookin’

Sun dried tomato and herb risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 3 cups

Ingredients

  • 1 cup Arborio rice
  • 8 Tbs unsalted butter
  • 4 cups chicken stock ( or any stock)
  • 1/2 cup white wine ( I used pinot grigio)
  • 1-2 cloves garlic minced
  • 1 shallot diced small
  • 1/2 cup freshly grated parmesan
  • 6-8 basil leaves chopped
  • 1/4 bunch of parsley chopped
  • 1/4 cup chopped sun dried tomatoes
  • salt and pepper to taste
  • 1/2 lemon

Instructions

  • Pour stock of your choice into pot and bring to a boil. reduce heat and let simmer.
  • In another large heavy bottom stock pot or boiler melt 3 Tbs butter over med heat, add in garlic and shallots and sautee lightly. Add in rice, stir rice around until it starts to brown lightly. Add in the white wine and stir until all is absorbed, ladle in one ladle of stock and stir at this point you can turn the heat to med-high. Continue adding ladles of stock and stirring letting the stock absorb almost completely before adding another ladle. When you still have about 2-3 ladles of stock left add in the tomatoes and continue adding the stock and stirring as you have been until all the stock has been added. This whole process takes about 20 mins. when all the stock is mostly absorbed squeeze in lemon juice, add parmesan and remaining 5 Tbs butter and stir. Add in herbs at the end and season with salt and pepper to taste. serve immediately.

Meyer lemon blueberry pound cake

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