Best Sun Dried Tomato Risotto Recipes

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

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.

SUN-DRIED TOMATO RISOTTO

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.

MUSHROOM AND SUN-DRIED TOMATO RISOTTO

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.

SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS

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.

SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA

Steps:

• In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
• In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
• Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
• Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.

SUN-DRIED TOMATO RISOTTO

Steps:

• Heat the stock in a saucepan and keep hot over low heat.
• Heat the olive oil over medium heat in a separate medium-sized pot.
• Add the onion and cook until it turns translucent, about 5 minutes.
• Add the garlic and cook 1 minute more.
• Add the rice to the onion mixture, stir and turn the heat to low.
• Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
• Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
• The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
• Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
• Season with salt and pepper to taste.
• If the risotto is too thick, add a little more stock until it becomes creamy.
• Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.

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 AND PESTO RISOTTO

Steps:

• In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.
• Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
• Add the sun-dried tomatoes and about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.
• The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup.
• Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice.
• You may not need to use all of the liquid, or you may need more broth or some water. Stir in the pepper, pesto, and Parmesan. Serve the risotto with additional Parmesan.

SUN DRIED TOMATO AND PESTO RISOTTO

Steps:

• In a medium saucepan, bring the broth and water to a simmer. In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed. Add the sun-dried tomatoes and about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water. Stir in the pepper, pesto, and Parmesan. Serve the risotto with additional Parmesan

SUN-DRIED TOMATO-BACON RISOTTO

Steps:

• Cook broth and water in saucepan until heated through. Meanwhile, cook and stir bacon in large skillet on medium-high heat 5 min. or until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
• Return bacon to skillet. Add mushrooms; cook 3 min., stirring occasionally. Add rice and dressing; cook 1 min., stirring frequently.
• Stir in half of the broth; cook 5 min. or until most the broth is absorbed, stirring occasionally. Add remaining broth; stir. Cook 10 min. or until rice is tender and almost all the broth is absorbed, stirring occasionally. Remove from heat.
• Sprinkle with cheese and parsley.

BAKED SUN-DRIED TOMATO " RISOTTO"

Steps:

• Preheat oven to 450°F.
• Heat oil over med heat in an oven proof saute pan that has high sides and a tight fitting lid. Add onion and garlic and saute until tranlucent.
• Add rice and continue to saute another 2-3 minutes.
• Add in tomatoes and herbs. Then sherry and water and stir until the liquid is absorbed.
• Stir in stock, cover and bake 20-30 min or until rice is cooked and all the liquid is absorbed.

PESTO SUN-DRIED TOMATO RISOTTO

Steps:

• In a small sauce pan 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 garlic in the oil over moderately low heat, stirring until 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 aldente.(the rice should take about 17 minutes) Stir in the parmesan cheese and salt and peppet to taste and sprinkle the risotto with parsley.

SUN-DRIED TOMATO RISOTTO

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.;