1 tablespoon olive oil
1/4 cup chopped onion
5 cloves caramelized garlic � see link
2 tablespoons pine nuts
2 cups Arborio rice
8 sun-dried tomatoes
4 � 6 large basil leaves
1/4 teaspoon nutmeg
Salt and pepper to taste
1/2 cup Parmesan cheese
6-7 cups hot liquid, chicken or vegetable stock, white wine, water


1. Heat the olive oil in a large saut� pan. Add the onion and garlic and saut� for two minutes. Add the rice. Stir to combine and cook the rice for about 2 minutes. The rice will give off a slightly nutty aroma. Add the pine nuts and sun-dried tomatoes and continue to saut�. Add about 2 tablespoons of the cheese.
2. Lower the heat and add about 1 cup of liquid. Stir to combine. Continue to add liquid a little at a time as it is absorbed into the rice. Sprinkling with a little cheese as you add the liquid. As the rice cooks, it will develop a creamy texture. The rice when done should still have a slight bite to it like an al dente pasta. This should take between 20-30 minutes.
3. About halfway through the cooking process, add the chopped basil, nutmeg, salt and pepper.
u 4. Serve hot with Parmesan cheese on the side.

Hirsch flavors this risotto with sun-dried tomatoes but you can make your own flavor combinations. Mushrooms, pesto, tomatoes, chicken and seafood can all be used to make a hearty risotto.

Risotto with Sun-Dried Tomatoes
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