Sundried Tomato Risotto

OH....SOOOOO.....GOOD!!  This maybe one of the most delicious risotto I have had in a long time!  While risotto is a bit time consuming, the end result is very worth it!   After a 14 day cruise and an empty fridge on their return home....my parents came over for dinner and I decided to make this risotto.  I got it from my friend, Kelly's blog, and she originally got it from The Pioneer Woman (a blog that I visit daily).  I made this with Parmesan Crusted Tilapia and Roasted Cauliflower and everyone enjoyed it very much!  My parents, my husband and even my children! 



Sundried Tomato Risotto
from The Pioneer Woman

Ingredients

4 Tablespoons Butter
2 Tablespoons Olive Oil
½ whole Large Yellow Onion, Diced  (I USED VIDALIA)
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
Freshly Ground Black Pepper
1 cup Parmesan, Freshly Grated
¼ cups Heavy Whipping Cream
Fresh Basil, Chiffonade (I used dried basil)


Preparation Instructions

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

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.

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

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

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.

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

~Gianna~