Dec 5, 2010 Posted in Entrées, Recipes

Risotto with Porcini & Sun Dried Tomatoes

 

Serves 6 to 8

6 – 8 c chicken broth
½ c sun dried tomatoes
½ c dried porcini
8 T butter
½ c finely chopped onion
2 c uncooked arborio rice
¾ c dry white wine
freshly ground pepper
salt to taste
2 T flat leaf parsley, minced
¾ c freshly ground parmesan

Warm the broth in a saucepan. Ladle some of the broth into a measuring cup filled with the dried mushrooms and tomatoes. Allow them time to soften. In a large, thick bottomed skillet or stock pot melt half the butter over medium heat. Add the onion and stir until translucent, but not brown with a wooden spoon. Add the rice and stir without browning. Add the wine and continue stirring. Add the salt and three cups of the broth and continue stirring. The heat needs to be moderate to high. As the broth is absorbed, add more. Shake the pot and stir often.

Remove the mushrooms and tomatoes from the broth and chop roughly, then add them and the soaking broth to the pot. All of the broth may not be needed. Use your own judgement. Continue the process until the rice is cooked and substantial, but not overcooked and without body. All the liquid needs to be absorbed.

When the cooking is completed, add the remaining butter, parsley, freshly ground pepper, and the grated parmesan. Extra parmesan may be served on the side. Accompanied by a salad it’s a great meal.