Indulge in the vibrant flavors of sun-dried tomatoes, perfectly harmonized with creamy Arborio rice in this delectable Sun-Dried Tomato Risotto. This classic Italian dish is elevated with the addition of sun-dried tomatoes, infusing each bite with a delightful tang and savory umami. The recipe offers two variants – a vegetarian delight and a seafood extravaganza with the inclusion of succulent shrimp. Both versions promise a culinary journey that will tantalize your taste buds and leave you craving more. Join us as we embark on a culinary adventure with this Sun-Dried Tomato Risotto, a symphony of flavors that will become a staple in your kitchen.
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SUN-DRIED TOMATO RISOTTO
Categories Cheese Rice Tomato Side Vegetarian Parmesan Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
Provided by Guy Fieri
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
- In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
- Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.
MUSHROOM AND SUN-DRIED TOMATO RISOTTO
Are you looking for proof that a vegan entree can be rich, flavorful, and satisfying? Well look no further. This risotto, while a bit labor intensive, is well worth every minute you spend stirring. The servings are generous, so all you really need to make it a meal is some roasted asparagus or steamed broccoli. (From Vegan With a Vengeance)
Provided by chiclet
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring broth to a simmer in a medium-size saucepan.
- Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
- Using a slotted spoon, transfer the mushrooms to a plate.
- When cool enough to handle, coarsely chop them.
- Cover the broth and keep warm over very low heat.
- In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
- Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
- Add the rice and stir with a wooden spoon for 2 minutes.
- Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
- Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
- This should take about 30 minutes.
- Spoon onto plates and sprinkle some truffle oil over each serving if you like.
Nutrition Facts : Calories 400.3, Fat 10.8, SaturatedFat 1.6, Sodium 367.6, Carbohydrate 68.8, Fiber 2.7, Sugar 1.4, Protein 6.5
SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS
Make and share this Shrimp and Sun-Dried Tomato Risotto With Asparagus recipe from Food.com.
Provided by pkhemmerich
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
- In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
- Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
- Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
- Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
- When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
- Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
- Salt and pepper to taste.
LOBSTER, SUN-DRIED TOMATO & WILD MUSHROOM RISOTTO
Steps:
- In a 2-cup glass measuring cup, pour hot water over dried porcini mushrooms. Let sit 15 minutes to reconstitute. Remove plump mushrooms from water (saving water), dice and set aside. Strain "mushroom water" through a fine strainer or cheesecloth and set aside. In a large, heavy sauce pot, melt half of the butter and saute the onions, fennel and sun-dried tomatoes until the onions are almost golden brown. Add the rice and stir to coat the grains, then add the fresh mushrooms. Add the "mushroom water" and stir until it has been absorbed. Add 2 cups of the stock and simmer until absorbed. When the stock is absorbed, add 2 more cups, stirring constantly, until all the stock has been absorbed by the rice. When the rice is tender and all the stock has been used, add the porcini mushrooms, lobster, cheese, the remaining butter and the cream. Garnish the rice with the chopped herbs.
SUN-DRIED TOMATO RISOTTO
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.;
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful tomatoes, and a high-quality risotto rice, such as Arborio or Carnaroli.
- Roast the tomatoes yourself: Roasting the tomatoes brings out their sweetness and umami flavor. If you don't have time to roast your own tomatoes, you can buy sun-dried tomatoes in oil. Just be sure to drain them well before using.
- Don't overcook the risotto: Risotto should be cooked until it is creamy and tender, but not mushy. The best way to tell if the risotto is done is to taste it. It should be al dente, with a slight bite to it.
- Add the cheese and butter at the end: Adding the cheese and butter at the end of the cooking process helps to create a creamy, luxurious risotto. Be sure to use a good quality Parmesan cheese.
- Serve the risotto immediately: Risotto is best served immediately after it is cooked. It will start to lose its creaminess as it sits.
Conclusion:
Sun-dried tomato risotto is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. Whether you like your risotto creamy or al dente, with or without vegetables, sun-dried tomato risotto is sure to please everyone at the table.
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