Whenever I don’t feel so hungry, I make vegetarian food. Are you surprised that there’s no shrimp in this recipe? Haha… I can live, some days, without shrimp. I wanted to finish using the sun-dried tomatoes that I bought last time for the polenta because I don’t like letting things sit in the fridge for too long.
- 4 TBS butter
- 2 TBS olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 cup Arborio rice
- 10 sun-dried tomatoes, drained
- 2 TBS concentrated tomato paste
- 2 cups water
- 1 cup white wine
- 4 cups vegetable broth
- 1 cup parmesan, freshly grated
- ¼ cup fresh basil, roughly chopped
- Freshly ground black pepper
Pour 2 cups of boiling water over the sun-dried tomatoes. Allow the tomatoes to steep for 15 minutes. Strain the liquid away and reserve. Dice the tomatoes, and set aside.
In a saucepan, heat the sun-dried tomato liquid and the broth until boiling, then turn off heat.
In a large pan, melt the butter and heat the oil on medium heat. Add the garlic and stir for 30 seconds. Then add in the onions and stir until translucent. Add in the rice and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Stir in the wine and cook until it is completely absorbed, 1-2 minutes. Add 1 cup of the hot broth mixture, allow to simmer, stirring frequently, until all the liquid has absorbed, and the bottom of the pan is almost dry. Add in the diced tomatoes and tomato paste, and stir well.
Adding 1 cup broth at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is al dente, about 20-25 minutes.
Gently fold in the basil and parmesan cheese. Season to your liking and serve.