Risotto with Sun-Dried Tomatoes and Mozzarella

Directions

1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

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Reviews (109)

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46

luv2cook

Apr. 9, 2007

"This was a great basic recipe that has alot of room for variation. I added 3 cloves of chopped garlic and used chicken stock instead of veggie stock. I also used about 1/4 cup white wine. I love the ..." See moreidea of using the oil from the sundried tomatoes to saute the onions and garlic. I reduced the cheese to 1 cup and used asiago instead of parmesan or mozzarella. I will definetly make this again maybe adding some kalamata olives or artichokes at the end. I think feta cheese would be really good too. I served it with grilled asparagus and marinated pork tenderloin."

33

GINAH1

Oct. 14, 2003

"We loved this-served it with Feta Chicken and it was a smash...." See more"

27

JEDIE

Jan. 3, 2004

"We really liked this recipe, but made the following changes: 1. Added chicken (I wanted to make this a main dish) 2. Used gorgonzola instead of mozzarella cheese I will definitely use this recipe..." See more again as a main or side dish!"