Dried Tomato Risotto
Ingredients
• 10 Goman Foods Dried Tomatoes • 1 cup water • 2 1/2 cups chicken stock • 1 cup finely chopped onion • 1 garlic clove, minced • 4 tablespoons olive oil • 1 cup Arborio rice • 1/4 cup freshly grated Parmesan cheese.
Preparation
In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop
them. In a saucepan combine the reserved cooking liquid and the stock, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat,
stirring, until they are softened. Add the rice, stirring until each grain is coated with oil, and stir in
the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a
time, stirring constantly and letting each portion be absorbed before adding
the next, until the rice is tender but still al dente (about 17 minutes).
Stir in the Parmesan and salt and pepper to taste. Garnish with chopped Italian parsley.
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Ingredients
• 10 Goman Foods Dried Tomatoes • 1 cup water • 2 1/2 cups chicken stock • 1 cup finely chopped onion • 1 garlic clove, minced • 4 tablespoons olive oil • 1 cup Arborio rice • 1/4 cup freshly grated Parmesan cheese.
Preparation
In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop
them. In a saucepan combine the reserved cooking liquid and the stock, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat,
stirring, until they are softened. Add the rice, stirring until each grain is coated with oil, and stir in
the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a
time, stirring constantly and letting each portion be absorbed before adding
the next, until the rice is tender but still al dente (about 17 minutes).
Stir in the Parmesan and salt and pepper to taste. Garnish with chopped Italian parsley.
return to main Recipes page
