Sun-Dried Tomato, Pesto and Artichoke Risotto

[Guest guest]

This is a very classy dish to serve.

My company enjoys very much.

Rain

 

Sun-Dried Tomato, Pesto and Artichoke Risotto

 

Ingredients:

2 tablespoons olive oil

2 tablespoons butter

1/2 yellow onion, minced

1 tablespoon minced garlic

Pinch chili flakes

2 cups Arborio rice

1 cup Chardonnay or wine of choice

3 quarts hot vegetable stock, preferably homemade

1 cup marinated artichoke hearts, rinsed, sliced

2 tablespoons sun-dried tomatoes in olive oil, chopped

1 tablespoon basil pesto

2 tablespoons butter

1/4 cup fresh grated Parmesan cheese

Salt to taste

 

 

Directions: Serves 6

 

Heat the olive oil and butter in a large saucepot,

over medium high flame. Add the onions and garlic and

cook for 5 minutes or until soft but not colored. Add

rice and cook, stirring constantly until rice is hot;

again, do not color the rice. Add the wine and simmer

until the wine has evaporated, about 5 minutes. Add

one ladle of stock and bring to a simmer. Keep adding

stock as it evaporates, one ladle at a time, stirring

constantly, until the rice is tender, about 25

minutes. Rice should be creamy, not runny or dry. You

may not need all the stock. Add the artichokes and

tomatoes. Off the heat, stir in the butter and cheese.

Season to taste with salt and serve immediately.