Dinner is Served – Risotto with Sundried Tomatoes and Parmesan

Everyone makes a big deal out of how difficult risotto is to get right, but it really isn’t. Making risotto is not difficult as long as you keep a sharp eye on it. Here’s a detailed how-to, with one of our all-time favorite risotto recipes.

– 1 cup of risotto rice
– Warm water
– Half a chicken stock cube
– 1/4 cup grated parmesan cheese
– 4-5 sundried tomatoes
– 1 tablespoons olive oil
– 1 teaspoon butter
– 1 small onion, finely chopped
– 2 cloves garlic, finely chopped
– Pinch of rosemary
– Salt and pepper to taste

Place the olive oil, butter, onions, garlic and rosemary in a pan and cook until golden. Add the risotto and stir constantly, lowering the heat to medium. Add the sundried tomatoes, half the chicken stock cube, and salt and pepper, and stir again. Then start adding water one cup at a time. Do not stop stirring at any point. Once the water is absorbed, add another cup. Keep repeating this process, all the while stirring constantly. Check on the quality of the rice every now and then until it is cooked just right. When fully cooked, the risotto should be slightly chewy, but not crunchy. When you find that the risotto is cooked, stop adding water and keep stirring until all water has evaporated. Afterwards, add the parmesan and stir again. Serve with a fresh sprinkle of parmesan on top.

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