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
- 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
- In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Reduce heat to low; keep at a low simmer.
- Meanwhile, in a large saucepan, heat the oil and the butter until melted. Add onion; cook until softened.
- Add rice and stir to coat; cook for 1 minute stirring constantly. Stir in sun-dried tomatoes and salt.
- 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.
- 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.
- 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.
- Stir in cheese and pepper.
Buon appetito! 🇮🇹🇮🇹🇮🇹