Sun Dried Tomato Risotto

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How do I make risotto?

Sun Dried Tomato Risotto

1 ounce sun-dried tomatoes
1 cup water
2-1/2 cups chicken broth
1 cup onion, finely chopped
1 garlic clove, minced
4 Tbsp olive oil
1 cup Arborio rice
1/4 cup Parmesan
Chopped fresh parsley, to taste

Simmer the tomatoes in the water for 1 minute, drain, reserving the liquid; and chop. 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 but not browned, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid, stirring until 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 (about 17 minutes). Stir in the Parmesan and salt and pepper to taste and
sprinkle the risotto with the parsley.

   

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