Risotto with Sun Dried Tomatoes & Mushrooms

Risotto w/Sun Dried Tomatoes & Mushrooms

by The Goldes

Risotto with Sun Dried Tomatoes & Mushrooms Recipe

By Amy Pakett Published: August 7, 2013

  • Cook: 45 mins

by The Goldes



  1. Sweat onion in pan with 1 T olive oil. Then add the shallots and sauté carefully.
  2. Add the mushrooms, sun dried tomatoes and sauté for about 2 minutes. Remove and hold.
  3. Add 1 cup rice to large sauté pan with 1 T olive oil. Cover the rice with a ladle of chicken stock and wine (which is heated).
  4. Add the stock and wine in batches as it is absorbed into the rice. (medium heat).
  5. Add 1 t Salt and 1 t Pepper. Keep stirring so mixture does not burn. When you have added about ½ of the liquid add the tomatoes, the shallots, garlic and mushrooms and stir well into mixture.
  6. When the mixture is about done and rice is softer, add the cheeses and the butter and stir in well.
  7. This process should take about 45 minutes as the rice absorbs the liquid.

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