My sister recently went gluten free, and she loves risotto. My dad and sister had a tomato-basil risotto at a steakhouse a few weeks ago. We thought it would be better with sun dried tomatoes. This is a great summer and early fall risotto when basil is in season.
Ingredients:
1 cup Arborio rice
1/2 cup sun dried tomatoes, chopped
1 package basil, cut into ribbons
1 clove garlic, minced
1 tablespoon olive oil
1 wedge Sartori BellaVitano Gold, shredded
3 cups chicken stock
2 tablespoons butter
Preparation:
1. Sauté butter and rice for about 5 minutes until rice becomes slightly browned.
2. Add 1 cup of chicken stock and reduce heat.
3. When current stock is absorbed, add the remaining 2 cups of chicken stock.
4. Meanwhile, sauté garlic in olive oil. Add sun dried tomatoes and heat through.
5. When rice is fully absorbed, add garlic, sun dried tomatoes and basil.
6. Lastly, stir in shredded cheese. Serve warm.
Ingredients:
1 cup Arborio rice
1/2 cup sun dried tomatoes, chopped
1 package basil, cut into ribbons
1 clove garlic, minced
1 tablespoon olive oil
1 wedge Sartori BellaVitano Gold, shredded
3 cups chicken stock
2 tablespoons butter
Preparation:
1. Sauté butter and rice for about 5 minutes until rice becomes slightly browned.
2. Add 1 cup of chicken stock and reduce heat.
3. When current stock is absorbed, add the remaining 2 cups of chicken stock.
4. Meanwhile, sauté garlic in olive oil. Add sun dried tomatoes and heat through.
5. When rice is fully absorbed, add garlic, sun dried tomatoes and basil.
6. Lastly, stir in shredded cheese. Serve warm.