Sun-Dried Tomato and Red Wine Risotto Recipe by Sean.

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Hearty risotto. A bit tart. Purple colored.

Prep time: 5 Minutes	Italian
Cook time: 30 Minutes	Servings: 2 sides

• Current rating: 10.0
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Ingredients Convert Measures

• -3/4 cup red wine (I used shiraz)
• -1/3 of a large white onion
• -about 20 ounces chicken broth
• -1 1/2 cups arborio rice
• -5 tablespoons sun-dried tomatoes suspended in olive oil
• -1 tablespoon apple cider vinegar
• -salt
• -pepper

Directions

1. Heat 5 tablespoons of the just the oil from the sun-dried tomatoes
2. Cook the onion in the oil until translucent (~3 min), stirring constantly.
3. Add the rice and sun-dried tomatoes. Cook for 2 minutes and stir constantly to prevent burning and excessive sticking. A small amount of sticking is fine as the soon-to-be-added liquid will fix that.
4. Lower the heat and add the wine and vinegar. Stir constantly until fully absorbed.
5. Add the chicken broth 1/2 cup at a time. Allow each 1/2 cup to fully absorb and be reduced before adding the next 1/2 cup. Stir constantly. Stop when the rice is soft and finished. In total this process will take 20-25 minutes.
6. Remove from heat and allow to rest. Liberally add the black pepper.

Menus and Pairings

Goes Well With: rack of lamb

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