Sun-dried Tomato and Rosemary Risotto

Recently I learned how to make risotto and I have to say...I AM IN LOVE! Once you understand how to make it, you can make it any time. My mom gave me a Clive Tring Cookbook (purchase book here if you like), which is dedicated to over 40 types of Risotto! The below recipe is from that book.

At first, I had trouble understanding what "risotto" rice was. I looked in the supermarket and couldn't find any rice resembling the book. Finally, I do what every intermediate or novice cook does: call mom. The rice that you need is aborio rice. It is a small grain that is able to hold more liquid than your average rice. There are no substitutes for Aborio so don't even bother trying. If you don't have it, then best make something else that night!

12 sun-dried tomatoes
6 cups of chicken or vegetable stock
2 tbls olive oil
1 large onion finely chopped
4-6 garlic cloves minced
Generous 1 3/4 cup of Aborio rice (Risotto rice)
1 tbls fresh minced Rosemary

  1. Place the sun-dried tomatoes in a heatproof bowl and enough boiling water over to cover. Set aside for 30 min or until soft. Drain and pat dry then proceed to slice them up.
  2. Bring 6 cups of stock to a boil in a pan, then reduce to a simmer but be sure to keep the stock hot.
  3. Heat oil in a pan over medium heat then add the onion and cook until slightly soft. Add the garlic and cook for an additional 30 seconds.
  4. Reduce the heat to medium-low and add the rice. Cook stirring constantly until grains look translucent on the outer edges.
  5. Bring the heat back up to medium and begin adding spoonfuls of the hot stock 2 at a time. Make sure the liquid bubbles slightly. Add more stock as the rice absorbs it. DO NOT rush the process, it won't work.
  6. After 15 min add in the sun-dried tomato and rosemary. Keep adding stock as you do this.
  7. Once all the stock is used you should see a soft and creamy rice dish looking up at you. If when you taste it, the rice feels crunchy let it cook a little bit more absorbing the moisture. 
  8. Enjoy!

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