This is my favourite dish from my Potatoes and Starches cooking class. This recipe is courtesy of Chef Anthony of Home Chef School. While a bit labour-intensive from the constant stirring, this rice dish is rich, flavourful, and incredibly satisfying. The sun-dried tomatoes become the star of this dish without being too overpowering.

Sun-dried tomato risotto

Serves three to four


Ingredients:

  • 2 to 2 1/2 cups chicken broth (make your own!)
  • 1 tbsp olive oil
  • 1 tbsp Butter
  • 3/4 cup onion (finely chopped)
  • 1 cup Arborio rice (not Jasmine rice or any other rice)
  • 1 tbsp sun-dried tomato, minced
  • 1/4 tsp salt
  • 2 tbsp Parmesan cheese
  • 1/8 tsp white pepper
  • Optional: 1 1/2 cup Brut champagne

Method:

  1. In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Reduce heat to low; keep at a low simmer.
  2. Meanwhile, in a large saucepan, heat the oil and the butter until melted. Add onion; cook until softened.
  3. Add rice and stir to coat; cook for 1 minute stirring constantly. Stir in sun-dried tomatoes and salt.
  4. Optional: Add 1 cup of the champagne; simmer until champagne is almost completely absorbed, stirring frequently. We were supposed to put some champagne but we forgot. LOL. We didn’t remember until we were eating it.
  5. Add 1/2 cup of the hot broth and cook until all liquid has been absorbed, stirring constantly. Adjust heat as necessary to keep rice mixture simmering.
  6. Continue to add broth and champagne (if using) 1/4 cup at a time – waiting until liquid is almost completely absorbed before adding more – cooking and stirring constantly until rice is tender with a slight firmness to the centre.
  7. Stir in cheese and pepper.

Buon appetito! 🇮🇹🇮🇹🇮🇹

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