Risotto with sun-dried tomatoes

Would you like to prepare something simple, because you understand that the real skill of the best cooks is the ability make apparently simple dishes flawlessly and with spectacular end results? Then try this typical Italian dish that includes influences from a number of its regions. A nice plate of risotto with sun-dried tomatoes, a dish where it combines these two important elements: sun-dried tomatoes that are typical of Puglia and Calabria, and the typical northern ingredient of rice, for an absolute triumph of taste. You do not need many ingredients to achieve a noteworthy culinary result: you just combine rice, dried tomatoes and a bit of tomato paste for a touch of colour and extra flavour.

Ingredients

  • vialone rice 200 grams
  • sundried tomatoes About 15 sun-dried tomatoes
  • tomato paste A teaspoon of tomato concentrate
  • stock To taste/as much as you need
  • salt To taste/as much as you need
  • butter To taste, for whisking in
  • parmesan To taste, for whisking in
  • white wine To taste, to reduce
  • shallots One shallot
Information
20 minutes Total time
14 minutes Active time
Serves 2 persons
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Preparation

Chop the shallots and brown in the oil for a few minutes. Add the rice and stir in the hot oil for a couple of minutes. Add the white wine and let it reduce, stirring frequently. Add the chopped sun dried tomatoes, previously soaked in warm water. Add the tomato concentrate and salt. Continue to cook with hot stock until ready; just before its finished stir in the butter and Parmesan. Serve and enjoy!

Tips
As a variant, you could enrich this sun-dried tomato risotto with a little mozzarella.
Trivia
Sun-dried tomatoes are typical of the south of Italy, in particular, the regions of Puglia and Calabria.

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