Risotto With Sun-Dried Tomatoes And Mozzarella Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 3.Gradually add vegetable broth to the saucepan, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente.
• STEP 4.Stir in the sun-dried tomatoes and mozzarella until the cheese is melted and the tomatoes are heated through. Season with salt and pepper to taste.
• STEP 5.Serve the risotto hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.

Cooking Tips

• Use good quality sun-dried tomatoes packed in oil for maximum flavor.
• Stir the risotto constantly to ensure even cooking and to prevent it from sticking to the bottom of the pan.
• Add a splash of white wine to the risotto before adding the broth for an extra layer of flavor.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
• Serve the risotto as a main course with a side salad, or as a side dish with grilled chicken or fish.