Sun-Dried Tomato and Red Wine Risotto Recipe
Ingredients
- -3/4 cup red wine (I used shiraz)
- -1/3 of a large white onion
- -about 20 ounces chicken broth
- -1 1/2 cups arborio rice
- -5 tablespoons sun-dried tomatoes suspended in olive oil
- -1 tablespoon apple cider vinegar
- -salt
- -pepper
Directions
- Heat 5 tablespoons of the just the oil from the sun-dried tomatoes
- Cook the onion in the oil until translucent (~3 min), stirring constantly.
- Add the rice and sun-dried tomatoes. Cook for 2 minutes and stir constantly to prevent burning and excessive sticking. A small amount of sticking is fine as the soon-to-be-added liquid will fix that.
- Lower the heat and add the wine and vinegar. Stir constantly until fully absorbed.
- Add the chicken broth 1/2 cup at a time. Allow each 1/2 cup to fully absorb and be reduced before adding the next 1/2 cup. Stir constantly. Stop when the rice is soft and finished. In total this process will take 20-25 minutes.
- Remove from heat and allow to rest. Liberally add the black pepper.
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November 10, 2008Hi John,
I made up that recipe for dinner tonight from what I happened to have around and it turned out pretty well.
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