Risotto With Sun-Dried Tomatoes and Mozzarella |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook. Ingredients:
5 1/2 cups vegetable stock |
1/3 cup sun-dried tomato packed in oil |
1 onion, chopped |
2 cups arborio rice |
1 cup shredded mozzarella cheese |
1 cup grated parmesan cheese |
1/4 cup chopped fresh basil |
salt and pepper |
Directions:
1. In a large saucepan, bring the vegetable stock to a simmer.
2. While the stock is heating, drain the sun-dried tomatoes and reserve the oil.
3. Chop the tomatoes coarsely and set them aside.
4. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
5. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute.
6. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes.
7. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
8. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper.
9. Mix well and serve.
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