Risotto with Sundried Tomatoes and Basil

 

We love risotto, especially when it's made with superfino arborio rice.  Superfino which means "super fine" is just that,  super-fine rice that cooks to a softer, lighter and creamier texture.  I prefer this rice when making a risotto dish.

Risotto is a versatile dish where you can add almost anything to it such as veggies, fish, or meat to get a really delicious meal. Depending on what kind of risotto I want to make,  I sometimes like to add extra vegetable or chicken broth to get it even more creamy.

I used Marsala wine rather than a dry white wine in this recipe.  I find Marsala wine to be a sweeter wine,  and thought it would go well with the sundried tomatoes and basil.  Risotto with sundried tomatoes and basil turned out so good, my teenager daughter,  Maria who is such a picky eater, loved it!  And that makes me happy!


Here's a Tip:   I always take my fresh herbs, like basil and parsley, rinse and dry them. Then freeze them in zip-lock bags.  This way if you don't get to use the entire batch in a few days,  which leads them to wilt or turn brown and then ultimately throw them out.  Freezing basil and parsley will help keep them longer.

Risotto with Sundried Tomatoes and Basil

• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 small onion- chopped
• 2 garlic cloves- sliced
• 1/8 tsp. crushed red pepper
• 1/4 cup Marsala wine
• 1+1/2 cups Superfino Arborio rice
• 2 cups unsalted vegetable stock- simmering
• 1 + 1/2 cups water - simmering
• 5 sundried tomatoes- chopped
• 1/2 tsp. salt
• 3 Tbsp. fresh basil -chopped
• 3 Tbsp. grated parmigiana cheese
• Optional: 2 Tbsp. butter

In a medium size sauce pan, and on medium heat,  heat olive oil and butter. Add garlic slices, onions, crushed red pepper. Saute for 5 minutes, or until onions are golden color.

Add rice and cook for about 1 to 2 minutes, stirring constantly to prevent rice sticking to the bottom of the pan. Add Marsala wine and salt. Simmer until wine is absorbed into the rice.

Add one cup of vegetable broth. Stir occasionally until rice fully absorbs all the liquid. Repeat with  adding one cup of liquid at a time, vegetable broth and then with water.

Stir in sundried tomatoes and chopped basil.
Taste the rice, should have a soft tender texture to the bite. When ready.
Turn off heat. Stir in grated parmigiana cheese. Serve immediately.

Optional: If you prefer a creamier risotto, stir in 2 tablespoons of butter just before serving.

 

Serves  4