Mediterranean RisottoTip: if using regular sun-dried tomatoes, soften them in boiling water for 5 minutes before chopping.
1 to 2 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 and 1/2 cups arborio rice
3 and 3/4 cups hot chicken or vegetable stock
1/2 cup dry white wine (or 1/2 cup water with 1 tablespoon white wine vinegar)
1/2 cup oil-packed sun-dried tomatoes, chopped
1 teaspoon dried oregano
1/2 cup Romano or Parmesan cheese
1/4 to 1/2 cup black olives, pitted and sliced in half
2 tablespoons fresh parsley, chopped
Heat the olive oil in a large skillet over medium heat. Gently saute the onion and garlic till soft. Season with oregano. Add the rice and stir for about 1 minute. Stir in 3 cups of hot stock (reserve 3/4 cup of stock for later) and white wine. Bring to a boil, give it a good stir, cover the skillet, reduce heat to low, and cook for 10 minutes. Stir the rice and then cook for an additional 10 minutes. Add the remaining 3/4 stock, cheese, olives and parsley. Stir until everything is heated and the cheese has melted. Serve and enjoy!
Variation: add some chopped prosciutto (Italian ham) along with the cheese.
This risotto goes well with a big green salad, and a glass of red wine if you’re so inclined.
Until next time,