Ingredients
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4 1/2 cups chicken broth or 4 1/2 cups chicken stock
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4 tablespoons butter
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2 garlic cloves, minced (or to taste)
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1 1/2 cups arborio rice
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1/4 cup dry white wine
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1/4 cup sun-dried tomato packed in oil, thinly sliced
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1/4 cup parmesan cheese, grated
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1/4 cup fresh parsley, chopped
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salt and pepper, to taste
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1/4 cup shallot, minced
Instructions
- Heat the broth and maintain at a simmer.
- In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
- Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
- Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
- When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
- Serve at once.