|
|
|
Risotto with Sun-Dried Tomatoes and Pecorino
|
|
|
Serving Size -
6
|
Prepared By -
DnD
|
Recipe Rating
* * * * *
|
|
|
|
|
|
12 sun-dried tomatoes, not in oil |
|
|
1 large onion, finely chopped |
|
6 garlic cloves, finely chopped |
|
|
6 cups light chicken stock |
|
2 tbsp chopped fresh flat parsley |
|
1 1/2 cup pecorino, graded |
|
|
|
|
|
|
|
Place sun-dried tomatoes in a bowl and add boiling water adn cover for 30 min until soft. Drain and shred thinly, set aside.
Heat the oil in a large pan over medium heat, add onion and cook until softened then add garlic, cook for 30 sec then add rice, cooking until well coated, about 2 min. Add a 1/2 cup of stock to rice and cook stiring consitantly until most of the stock is absorbed. About half way through cooking stir in sun-dried tomatoes. Continue adding 1/2 cup of stock at a time until rice is firm to the bite and creamy consistency. Remove from heat stir in parsley and cheese and drizzle olive oil, season with salt and pepper. Serve |
|
|
|
|
|
|