- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 510 kcal
Quick summary
“The sun-dried tomato risotto delivers a balanced palate between the concentrated sweetness and the mild acidity of the dehydrated fruit. It's a refined and practical meal, with a guaranteed unctuous texture from the Arborio rice and parmesan.”
What you need to know
- Sautéing the Arborio rice in olive oil for 2 minutes seals the grains and prevents them from breaking down during cooking.
- The entry of sun-dried tomato at 10 minutes hydrates the ingredient in the hot broth without it losing its texture.
- The finishing with parmesan cheese off the direct flame brings shine and uniform creaminess to the dish.
Ingredients
Main
- 2 cups of arborio rice
- 1/2 cup chopped sun-dried tomatoes
- 1 liter of hot vegetable broth
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup of dry white wine
- 3 tablespoons of olive oil
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
Principal
- In a medium pan, heat the olive oil and sauté the onion and garlic until transparent.
- Add the arborio rice and sauté for about 2 minutes, stirring well.
- Pour in the white wine and let it evaporate, stirring constantly.
- Start adding the vegetable broth, one ladle at a time, always stirring until the liquid is absorbed.
- After approximately 10 minutes, add the chopped sun-dried tomatoes.
- Continue adding the broth until the rice is al dente, about 20 minutes in total.
- Remove from heat and add the parmesan cheese, stirring to incorporate.
- Season with salt and pepper to taste and let rest for 2 minutes before serving.
Chef's tips
- Drain the excess oil from the sun-dried tomatoes well and chop into medium pieces to distribute them evenly in the rice.
- Keep the pot of vegetable broth at a gentle simmer next to the risotto pot throughout the procedure.
- Adjust the salt only at the end of the preparation, as the sun-dried tomato and parmesan cheese already concentrate significant saline levels.
Variations
- Incorporate hand-torn fresh arugula leaves at the same moment you mix the Parmesan cheese.
- Add small cubes of goat cheese or buffalo mozzarella at the moment of resting to create elastic spots.
- Mix toasted chopped walnuts or nuts at the end to contrast with the creamy consistency of the risotto.
Substitutions
- Arborio rice can be replaced by carnaroli rice or vialone nano rice with excellent texture results.
- The dry white wine can be replaced with a tablespoon of Sicilian lemon juice diluted in warm water.
- Vegetable broth can be swapped for clear homemade chicken broth to enrich the flavor base.
How to store
Store the portions in a glass or plastic container hermetically sealed in the refrigerator for up to 3 days. Reheat over low heat by adding two tablespoons of hot water or broth to loosen the compacted grains.
Can it be frozen?
Finished risotto does not tolerate domestic freezing well, as the rice absorbs water and loses the al dente point, crumbling. Freeze the homemade vegetable broth separately to speed up future preparations for up to 3 months.
What to serve with
Pairs with filet mignon medallions in a fine herb sauce, grilled chicken breast, or grilled salmon fillets. A salad of bitter greens seasoned with virgin olive oil complements the dish with balance.
Frequently asked questions
How to fix a risotto that has dried out too much in the pan?
Add half a ladle of hot broth or boiling water off the heat and stir vigorously until the fluid velvety consistency is regained.
Why shouldn't you wash arborio rice before preparation?
Washing removes the surface starch from the grains, which is precisely the substance responsible for giving the characteristic creaminess of risotto.
Can the oil from the sun-dried tomato preserve be used in the sauté?
Yes, you can replace part of the traditional olive oil with the oil from the sun-dried tomato preserve itself to accentuate the aroma of the sauté.
When should I add the sun-dried tomatoes to the pan?
Add the chopped sun-dried tomatoes at 10 minutes of cooking so that it releases color and perfume into the broth without softening excessively.
