Prep 15 mins
Cook 40 mins
From a really delightful book, "Risotto," by Judith Barrett and Norma Wasserman. This was a great way to use up my homemade sun-dried tomatoes.
- 1182.95 ml chicken broth (or any good broth)
- 118.29 ml dry white wine
- 29.58 ml unsalted butter
- 14.79 ml oil (from container of sundried tomatoes)
- 78.07 ml onion, finely minced (or shallots or leeks or any combination)
- 354.88 ml arborio rice
- 118.29 ml sun-dried tomato, coarsely chopped (use tomatoes packed in oil)
- 14.79 ml tomato paste
- 113.39 g Fontina cheese (rind removed, diced fine)
- 14.79 ml fresh parsley, chopped
- 29.58 ml parmesan cheese, grated (use the best quality possible)
- Bring the broth to a steady simmer in a saucepan.
- In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes).
- Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed.
- Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking.
- Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time.
- After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice.