Sundried Tomato Risotto with Chicken Stock

This creamy Sundried Tomato Risotto combines the rich flavors of sun-dried tomatoes with the savory depth of chicken stock. The dish is finished with a touch of Parmesan cheese for added richness and a sprinkle of fresh basil for a burst of freshness. Perfect for a comforting dinner, this recipe balances traditional Italian techniques with a modern twist, making it a delightful choice for any occasion.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken stock
• 1/2 cup sun-dried tomatoes, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a saucepan, heat the chicken stock over low heat to keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.
5. If using, pour in the white wine and stir until it is mostly absorbed by the rice.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until the stock is mostly absorbed before adding the next ladle.
7. After about 15-20 minutes, when the rice is creamy and al dente, stir in the chopped sun-dried tomatoes and Parmesan cheese. Season with salt and pepper to taste.
8. Remove from heat and let it sit for a minute before serving. Garnish with fresh basil.