Creamy Sun Dried Tomato Risotto Recipe
I adore this recipe because it combines the luscious creaminess of risotto with the bold, concentrated flavor of sun-dried tomatoes, making every bite an explosion of taste and comfort. Plus, it’s the perfect excuse to indulge in some kitchen therapy while keeping it classy with a splash of white wine!
I use Arborio rice when making my Creamy Sun-Dried Tomato Risotto. It is the perfect creamy rice for this dish.
I love how the sun-dried tomatoes add complementary flavors and richness to the risotto. They pair really well with the slight acidity of the white wine.
The best part of this recipe, though, is how I finish it: with a heap of grated Parmesan and a drizzle of heavy cream.
Ingredients
Arborio rice:
Full of carbohydrates, ideal for smooth consistencies.
Sun-dried tomatoes:
Full of antioxidants, they impart a zesty sweetness.
Olive oil:
Fats that are friendly to the heart enhance the flavor and smell.
Parmesan cheese:
Delivers mouthwatering umami, ups calcium.
Heavy cream:
Forms a creamy, velvety texture.
Ingredient Quantities
“`html
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and ground black pepper, to taste
- Fresh basil leaves, for garnish
“`
Instructions
1. In a saucepan, heat the chicken or vegetable broth until it simmers. Lower the heat to maintain a gentle simmer and keep the broth warm.
2. In a big skillet or large saucepan, warm the olive oil over medium heat. Toss in the diced onion and sauté until translucent, about 3-5 minutes.
3. Add the minced garlic and cook for another minute. Cook until the wonderful smell of garlic wafts through the kitchen.
4. Put the Arborio rice in the pan and stir it around so that the oil coats the grains. Cook the rice for about 2 minutes until it is lightly toasted.
5. Add the dry white wine and cook, stirring often, until the wine is nearly totally absorbed by the rice.
6. Start incorporating the hot stock into the rice mixture, one ladle at a time. Stir almost continuously, allowing each addition of stock to be absorbed before adding the next. Continue this process until the rice is creamy yet retains some bite, about 18-20 minutes.
7. In the last 5 minutes of cooking, mix in the diced sun-dried tomatoes.
8. Take the saucepan off the heat when the rice achieves the consistency you want. Stir in the Parmesan cheese and the heavy cream. Wait a moment for them to melt, then stir them into the rice until everything is evenly distributed and creamy.
9. Add salt and ground black pepper to taste to the risotto.
10. Garnish with fresh basil leaves and serve right away. Your creamy risotto with sun-dried tomatoes is ready to enjoy!
Equipment Needed
1. Medium saucepan
2. Large skillet or large saucepan
3. Wooden spoon or spatula
4. Ladle
5. Chef’s knife
6. Cutting board
7. Grater
8. Measuring cups
9. Measuring spoons
10. Serving bowl or plate
FAQ
- Q: Can I use a different type of rice?A: Because of its high starch content, Arborio rice is the recommended rice for risotto, as it yields a dish with a texture of creamy ecstasy. If you must substitute, use another short-grain rice. If you can’t find any, consider using another medium- or long-grain rice with a similar cooking time.
- Q: Can I make this risotto without wine?You can replace the wine with an equal amount of broth and expect similar results.
- Q: How do I prepare the sun-dried tomatoes?A: Sun-dried tomatoes packed in oil are the best option. Drain and chop them before adding them to the dish. If they are dry, rehydrate them in hot water for about 10 minutes.
- Q: Is there a vegetarian alternative for the broth?A: Definitely, vegetable broth can be used in place of chicken broth to keep the dish friendly for vegetarians.
- Q: How long does it take to cook risotto?A: To prepare risotto takes about 20-25 minutes. It requires stirring almost constantly and adding the liquid in several increments to reach the textural perfection that one hopes for when serving creamy risotto. That is, of course, unless one prefers serving soupy risotto. Soupy risotto
- Q: Can I make this dish ahead of time?Risotto is served in its best form when it is fresh. However, you can make it ahead of time and warm it gently on the stove with a little extra broth to bring it back to its initial creamy state.
- Q: What can I use instead of Parmesan cheese?If you need an alternative to Parmesan, good substitutes are Pecorino Romano or Grana Padano.
Substitutions and Variations
Arborio rice. Substitute with carnaroli or vialone nano rice.
Mushroom broth: If you want to make the soup a bit more decadent, sub in mushroom broth for the usual chicken or vegetable broth. You’ll get a depth of flavor that’s pretty hard to beat.
White wine in a dry form: Broth or extra with vermouth, if available.
Dried tomatoes in the sun: Replace with peppers roasted and red.
Parmesan cheese is easily replaceable. You can use Pecorino Romano or Grana Padano cheese instead.
Pro Tips
1. Use Warm Broth: To ensure the rice cooks evenly and stays creamy, keep your broth warm throughout the cooking process. Cold broth can slow down cooking and affect the texture.
2. Wine Quality: Choose a dry white wine that you enjoy drinking, as the flavor will come through in the final dish. Avoid cooking wines, which often contain salt and additives.
3. Consistency Check: To achieve the perfect risotto texture, it should be creamy with the rice grains still having a slight bite (al dente). Test the rice for doneness after about 18 minutes before completing the cooking process.
4. Control Salt Levels: Be cautious with salt, especially if using canned chicken broth, which can be high in sodium. Taste as you go and adjust the seasoning at the end, after adding the Parmesan cheese, which also adds saltiness.
5. Finish with Freshness: Adding fresh basil as a garnish not only enhances the visual appeal but also adds a burst of fresh flavor that complements the richness of the dish. Consider using other fresh herbs like parsley for a slightly different flavor profile.
Creamy Sun Dried Tomato Risotto Recipe
My favorite Creamy Sun Dried Tomato Risotto Recipe
Equipment Needed:
1. Medium saucepan
2. Large skillet or large saucepan
3. Wooden spoon or spatula
4. Ladle
5. Chef’s knife
6. Cutting board
7. Grater
8. Measuring cups
9. Measuring spoons
10. Serving bowl or plate
Ingredients:
“`html
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and ground black pepper, to taste
- Fresh basil leaves, for garnish
“`
Instructions:
1. In a saucepan, heat the chicken or vegetable broth until it simmers. Lower the heat to maintain a gentle simmer and keep the broth warm.
2. In a big skillet or large saucepan, warm the olive oil over medium heat. Toss in the diced onion and sauté until translucent, about 3-5 minutes.
3. Add the minced garlic and cook for another minute. Cook until the wonderful smell of garlic wafts through the kitchen.
4. Put the Arborio rice in the pan and stir it around so that the oil coats the grains. Cook the rice for about 2 minutes until it is lightly toasted.
5. Add the dry white wine and cook, stirring often, until the wine is nearly totally absorbed by the rice.
6. Start incorporating the hot stock into the rice mixture, one ladle at a time. Stir almost continuously, allowing each addition of stock to be absorbed before adding the next. Continue this process until the rice is creamy yet retains some bite, about 18-20 minutes.
7. In the last 5 minutes of cooking, mix in the diced sun-dried tomatoes.
8. Take the saucepan off the heat when the rice achieves the consistency you want. Stir in the Parmesan cheese and the heavy cream. Wait a moment for them to melt, then stir them into the rice until everything is evenly distributed and creamy.
9. Add salt and ground black pepper to taste to the risotto.
10. Garnish with fresh basil leaves and serve right away. Your creamy risotto with sun-dried tomatoes is ready to enjoy!