10.28.2013

Risotto with Sundried Tomatoes, Basil and Marsala Wine

 
Risotto with sundried tomatoes and basil is out of this world when it's cooked with Marsala wine! 
 

We used Marsala wine rather than a dry white wine with this recipe.  We find Marsala wine to be a "sweeter" wine when cooking and thought it would go well with the sundried tomatoes and basil.  And, it did so nicely, making this risotto so flavorful.

As you may know, risotto is a "labor of love" kind of dish.  You will need to set some time aside, because it's not a dish you can leave on the stove and walk away.  It needs a little nurturing when cooking.

Risotto is really a versatile dish,  like pasta you can add almost anything to it such as veggies, fish, meat, or just eat it plain.

 Risotto with sundried tomatoes and basil turned out so good, our teenager daughter,  Maria (who is such a picky eater) really loved it!  And that makes us both (my husband and I) very happy!


Here's a Kitchen Tip:   We always take my fresh herbs, like basil, parsley, thyme and even cilantro;  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 fresh herbs will help to keep them longer, up to about 1 to 2 months.


Risotto with Sundried Tomatoes, Basil and Marsala Wine
  • 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 parmigiano 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. Sauté 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 parmigiano cheese. Serve immediately.

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

 
Serves  4  

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3 comments:

  1. Great tip on freezing the herbs. I often freeze pesto in an ice tray then pop them into a ziplock bag. Then I have a small serving of pesto ready to add to any dish. I must admit I'm a big chicken and have never made risotto. This looks great. Have a nice weekend.

    ReplyDelete
  2. Thick, creamy and comforting bowl of risotto..love sundried tomatoes and your tip for freezing herbs!!

    ReplyDelete
  3. Beautiful recipe - how could you go wrong with basil and tomato :) and I love the tips on storing the herbs!

    ReplyDelete

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