Name: Risotto with Dried Tomatoes
Prep time: 75 min
Yield: 6
Cuisine: Italiana
Ingredients: 1 cup dehydrated tomato; 2 tablespoons dehydrated tomato oil; 3 cups chicken broth; 1/4 teaspoons saffron; 2 teaspoons olive oil; 1 teaspoon butter; 1/4 cups fennel, chopped; 1 cup onion, chopped; 1 cup Arborio rice; 1/2 cups dry white wine; 1/2 cups Parmesan cheese

Preparation

1h 15 mins

Medium

Heat the broth and add the saffron, keeping it warm. In a saucepan, heat the butter and olive oil, then add the onion and fennel, cooking for 10 minutes over low heat. Add the rice and stir constantly for 3 minutes until it appears opaque. Reduce the heat, add the wine and oil from the dried tomatoes until absorbed. Then continue adding the broth one cup at a time, stirring until absorbed before adding more. Add the dried tomatoes in pieces and continue cooking until the rice is tender and a creamy yet al dente consistency is achieved. This may take between 18 and 25 minutes. We are likely to have leftover broth.