Sundried Tomato Risotto

 Ingredients

• 4 Tablespoons Butter

• 2 Tablespoons Olive Oil

• ½ whole Large Yellow Onion, Diced

• 3 cloves Garlic, Minced

• 2 cups Arborio Rice, Uncooked

• 8 whole Sundried Tomatoes Packed In Oil, Drained And Minced

• 1 cup Dry White Wine (optional)

• 7 cups Low Sodium Chicken Broth (I used low sodium vegetable broth)

• Salt As Needed

• Freshly Ground Black Pepper

• 1 cup Parmesan, Freshly Grated

• ¼ cups Heavy Whipping Cream

• Fresh Basil, Chiffonade (I used dried basil)

Preparation Instructions

1. Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.

2. Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.

3. Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

4. Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

5. Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

6. Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.