Sun-Dried Tomato Risotto

Name: Sun-Dried Tomato Risotto
Yield: serves 4
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon olive oil; 1/2 yellow onion, diced; 3 cloves garlic, crushed; 1 1/2 cups Arborio rice; 1 cup red wine; 5 to 6 cups chicken stock (page 91); 1/4 cup sun-dried tomatoes packed in oil, drained and minced; About 1/2 cup grated Parmigiano-Reggiano cheese; Salt and freshly ground black pepper

December 9, 2011

This recipe comes from the grandmother of Mike Thompson, the U.S. congressman who represents the California counties of Napa, Sonoma, Lake, Del Norte, Humboldt, and Mendocino—wine country. Home to many Italian immigrants, the region inspires this red wine and sun-dried tomato risotto. The grandmotherly way to prepare it is, of course, to use a ladle rather than a measuring cup to add stock.

Cooks' Note

Suggested Beverage: Since you already have a bottle of red wine open to prepare this unusual risotto, it’s a natural pairing. I suggest a Napa Cab.

Recipe notes

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