Risotto with sun-dried tomatoes

Ingredients

Quantity		Ingredient
4½	cup	Chicken broth or stock
¼	cup	Butter
2	eaches	Garlic cloves; minced
4	eaches	Tb Shallot; minced
1½	cup	Arborio rice
¼	cup	White wine; dry
¼	cup	Sun-dried tomatoes;
		Marinated in oil
¼	cup	Parmesan cheese; grated
¼	cup	Parsley; fresh, chopped
		Salt
		Pepper

Directions

SERVINGS: 4

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl of the butter. Add the garlic and shallots and saute until limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.

Add ¼ cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add ¼ cup of the broth at a time, stirring occasionally, until all the broth has been absorbed. When the broth is all absorbed, stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper. Serve at once. Another recipe by Andrea Chesman; author of Sun-Dried Tomatoes! Shared by Rita Taule.

Submitted By PAT STOCKETT On 01-01-95

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