Sun-Dried Tomato & Fontina Risotto
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 5
- 1⁄2cup dry white wine
- 2tablespoons unsalted butter
- 1tablespoon oil (from container of sundried tomatoes)
- 1⁄3
- 1 1⁄2cups arborio rice
- 1⁄2
- 1tablespoon tomato paste
- 4
- 1
- 2
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DIRECTIONS
- 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.
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