I like risotto almost as much as I like pasta.
To me... it is comfort food.
This recipe comes from the Food and Wine "Quick From Scratch Italian".
If you ever have a chance to purchase a Food and Wine specialty cookbook, please do so.
You will not be disappointed.
5 c. low sodium CHICKEN BROTH
1 c. WATER, if needed
3 Tbsp. OLIVE OIL
1 ONION, chopped
2 c. ARBORIO RICE
1/2 c. WHITE WINE
1 1/4 tsp. SALT
1/2 c. dry-packed or oil-packed SUN-DRIED TOMATOES, chopped
1/4 tsp. fresh-ground PEPPER
3 Tbsp. store-bought or homemade PESTO
1/4 c. PARMESAN CHEESE, grated and more for serving
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 c. 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 c. 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 athe liquid, or you may need more broth or some water.
Stir in the pepper, pesto, and Parmesan.
Serve the risotto with additional Parmesan.