Sun-dried Tomatoes and mushroom risotto, Yes! one more risotto recipe. So Now you really know the risotto and I share an eternal bond. I love rice, I love cheese and when these two come together that makes the combination totally irresistible. Isn't it 🙂
One good thing about the risotto recipe is, basically remains the same in almost all risotto recipes. You cook either arborio rice or Carnaroli Rice with vegetable stock {homemade vegetable stock } and wine (optional) and cook it the rice with both in such a way that rice release lots of starch which lends a creamy texture to the risotto. And in the last you finish it with salty and flavourful Parmesan cheese.
In this recipe of sun-dried tomato and mushroom risotto, I used sun-dried tomatoes (no oil) and also dried porcini mushrooms. The recipe is quite simple but if you take care of certain things your risotto turns out quite well. I have written quite a lot about technique and tips of making risotto in two previous recipes of risotto Mushroom risotto and Parmesan and Pesto Risotto. I suggest do read them if you are risotto lover like me.
So here's the recipe of Sun dried tomato and mushroom risotto.
Sun Dried Tomato and Mushroom Risotto Recipe
Ingredients
- 1 tablespoon butter
- 1 onion small , chopped
- 6 tomatoes sun dried , chopped
- 50 g porcini mushroom dried
- 1 cup arborio rice
- ¼ cup dry white wine
- 2.5 cups stock warm
- 3 tbsps heavy cream
- ¼ cup parmesan cheese freshly shredded
Instructions
- In a thick pan, heat the butter and add chopped onion. Saute the onion in the butter for about 3 minutes, till they are translucent.
- Add the mushrooms and ¾th of sun dried tomatoes and saute about 3 more minutes. Add the rice (don't wash them before) and stir everything until rice is well coated and translucent (about 5 minutes).
- Now add the wine and cook until evaporated.
- If you are not using wine, then skip the step 3 and stir in 1 cup of hot stock and simmer the rice on slow heat.
- When this stock is absorbed add another cup and continue like this till you use up all the vegetable stock. This will take approximately 20 minutes. During this time you must stir the rice very often especially when you are adding liquid , it helps to release the starch to make it creamy.
- Finally Stir in the cream and cheese an and salt to taste. Cover and let sit for about 2 minutes before serving and top it with remaining ¼th the quantity of tomatoes.
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