Risotto de Tomate Seco

Ingredientes

• 4 Tablespoons olive oil
• 1 cup onion (finely chopped)
• 4 cups vegetable stock (you can also use chicken broth)
• 3 ounces sun-dried tomatoes (chopped - see note)
• 2 garlic cloves (minced)
• 1 cup arborio rice
• 1/4 cup dry white wine (or sub more vegetable broth)
• 1/4 cup parmesan cheese (plus more for serving)
• 2 Tablespoons freshly chopped herbs plus more for serving (parsley and/ or basil)

Preparación

1. 1

   Saute: In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.

2. 2

   Steep: While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes to the broth, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.

3. 3

   Toast: Add the garlic to the onions, cook for 1 minute. Add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add the wine and cook until it evaporates, stirring as needed.

4. 4

   Cook: Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring every 30 seconds and letting each portion be absorbed before adding the next until the rice is tender but still al dente. Between 15 and 20 minutes.

5. 5

   Finish: Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.