| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Rice & grai, Seattle tim |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sun-dried tomato halves, oil-packed |
| 1/3 |
c |
Fresh parsley, packed |
| 1 |
tb |
Oil, (from tomatoes) |
| 6 |
c |
Chicken broth |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onion, finely chopped |
| 1 |
|
Clove garlic, minced |
| 8 |
oz |
Smoked turkey sausage, thinly sliced |
| 2 |
c |
Arborio rice |
| 1/3 |
c |
Parmesan cheese, grated |
|
|
Freshly ground black pepper, to taste |
INSTRUCTIONS
1. Combine the tomato halves, parsley and tomato oil in a food processor
and process until very finely chopped. (Or chop by hand.) Set aside.
2. Pour the chicken broth into a saucepan and heat on medium-low heat. Keep
warm.
3. In a large pot or 12-inch skillet, heat the butter and olive oil over
medium heat. When hot, add the onion mixture and cook 1 minute.
4. Stir in the rice to coat with the onion mixture and cook 1 minute.
5. Begin to add the warm broth, about 1/2 cup at a time. (Reserve 1/4 cup
broth.) Cover and cook 5 minutes, stirring occasionally. Add another 1/2
cup of broth, cover and cook another 5 minutes, or until the broth is
absorbed. Then cook uncovered about 15 to 20 minutes longer, adding broth
gradually and stirring well after each addition.
6. Stir in the reserved 1/4 cup broth, the sun-dried tomato mixture, cheese
and several grindings black pepper. (If you have used canned broth, you may
not need additional salt. Taste and adjust the seasonings if necessary.)
Serve immediately.
>From "Risotto, Risotti" by Judith Barrett. MC formatted 3/18/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by
"Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997
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