It feels like I haven’t made a real meal in forever! With all of this house stuff going on and unpacking/organizing and doing projects around the house, I haven’t had the chance to really plan a meal and cook in my new kitchen. So this week I finally got back at it!
Now I don’t want to make it sound like I haven’t cooked in weeks and we have been starving over here, but the meals we have been cooking have been very quick and easy, nothing special. And OK, I officially owed my husband a good meal after all of his hard work. So, the first real dinner I made was one of our favorites, sun-dried tomato risotto. I have mentioned my obsession with risotto lately and I think it is safe to say this is the favorite risotto variation I have made in our house. The flavor combinations are just perfection 🙂
- 5 1/2-6 cups vegetable stock (You can also use low sodium chicken stock if you prefer. I used to make it with the chicken stock until I was cooking dinner for a vegetarian and realized at the last minute that I couldn’t use chicken stock. I was nervous about how it was going to come out, but I actually like it better. I think the vegetable stock brings out the flavors a little more, but both are delicious)
- 1/2 cup dry white wine
- 1/3 cup oil-packed sun-dried tomatoes
- 1 onion, chopped
- 2 cups Arborio rice
- 1 cup fresh mozzarella cheese
- Fresh basil, chopped for garnish
- Salt and pepper to taste
In a large saucepan, bring the vegetable/chicken stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside. Chop up the mozzarella into small pieces and set this aside as well.
In a large sauté pan, heat 2 tablespoons of oil from the sun-dried tomatoes over medium heat, add onion and sauté until translucent. By using the oil from the sun-dried tomatoes instead of olive oil, it makes the dish more flavorful.
Add the rice to the sauté pan and stir to coat with the oil. Toast the rice until the edges become translucent and white spots appear in the center of the grains, about 1 min.
Pour in the wine and stir well until completely absorbed.
Add 1/2 cup of the hot stock to the rice. Cook, stirring constantly, until all the stock has been absorbed. Continue to add the stock, 1/2 cup at time, and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy, but al dente. This will take from 15 to 20 minutes.
Add the mozzarella cheese, sun-dried tomatoes, chopped basil, and salt and pepper. Mix well and serve piping hot.
I hope you enjoy this as much as I do. I’m still getting used to my new stove, but I’m enjoying cooking in my new kitchen.