Shelly's Recipe

SUN DRIED TOMATO AND FRESH BASIL RISOTTO

Category: Rice/Risotto

2 tbsp oil
1 clove garlic, minced
2 shallots, chopped
1/2 cup white wine
1 cup Arborio rice
1 cup chicken stock
1 oz sun dried tomatoes
10 leaves fresh basil chiffonade
1-2 oz parmesan cheese

Heat oil in pan. When hot add garlic and shallots. Saute for 1 minute. Add Arborio rice and stir and saute to coat each rice grain with oil, approximately 1 minute.

Add white wine and stir rice constantly until wine is absorbed. Add hot chicken stock cup at a time. Stir until absorbed and then repeat this step until all the stock is gone and the rice reaches the al dente stage, creamy on the outside and still firm, but not crunchy, in the center. Add sun dried tomato just before stock is all incorporated.

Remove from heat and stir in chiffonade of basil. When mixed add parmesan cheese and fold in. Season if needed with salt and white pepper