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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 cup(s) arborio rice |
dash(es) basil |
1 tablespoon(s) butter |
0.5 cup(s) chicken stock |
0.5 cup(s) dry white wine |
0.5 cup(s) heavy cream |
dash(es) lemon juice |
dash(es) marjoram |
3 tablespoon(s) parmesian cheese |
1/4 red onion (cubed) |
dash(es) salt |
3 small garlic cloves |
0.5 cup(s) sundried tomatoes |
1 cup(s) water |
dash(es) white pepper |
Directions:
1. Mix the stock, water, wine, lemon, and tomatoes in a small pan and bring to a quick boil. Remove the tomatoes after a minute and cut roughly, turn the liquid down to low and set aside.
2. Put butter in pan and saute the onions and garlic till fragrant. Add the rice and tomatoes and cook with a dash of the white wine. After about 5 minutes on medium heat slowly add the stock and water mixture 1/2 cup at a time, let the rice absorb the liquid before adding more.
3. After final bit of liquid, let rice cook till tender. Then add the cream, cheese, and seasonings to taste. Serve immediately
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