Dish 9 - Sun-dried Tomato Risotto

Sun-dried Tomato Risotto

1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice
1/4 cup freshly grated parmesan
finely chopped fresh cilantro leaves for sprinkling the risotto, if desired

1. In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, RESERVE THE LIQUID and chop them.
   2.in a saucepan add the sun-dried tomato liquid in the chicken broth, bringing to a simmer, and keep it a bare simmer.
   3.in a large saucepan cook the onions and the garlic in the olive oil over moderate loos heat, stirring until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes.
   4.Cover the rice with white wine and cook, stirring, until liquid is gone.
   5.start covering the rice with the broth then, stir until liquid is gone. Repeat this process until rice has a soft texture.
   6.turn off the fire and add the parmesan. mix it.
   7.let it rest for 5 minutes, add the cilantro and serve….Enjoy!

Goes really well with a good white wine and arugula salad….