by John Ryan
Serves 2 as a main dish; 4 or 5 as a side dish
Sun-dried tomatoes have a rich, leathery taste that makes this an excellent side dish. However, I often make this a main dish by serving it with a blanched green vegetable such as asparagus, green beans, or broccoli.
30 to 45 minutes
12 pieces sun-dried tomato, approximately 1 ounce
2 cups hot water
4 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1 cup Arborio rice
2 cups chicken broth
2 oz. fresh goat cheese
Optional: blanched asparagus or green beans
1. Start soaking the sun-dried tomatoes first thing. When they are soft, 20 minutes or so, purée them (a blender does this best) or chop them very finely. If you want to serve green beans or asparagus on the side, put a pot of water on a back burner.
2. While the tomatoes are soaking, cook the onions in oil over medium heat until soft. Stir in the garlic and thyme and cook a couple minutes. Stir in the rice and cook a couple minutes more—until the rice is translucent.
3. Add the chicken broth half a cup at a time. Stir well and adjust your burner so the broth simmers. Each time the broth cooks down to a thick sauce, stir in another half cup. When all the broth is gone, add the tomato purée in 2 or 3 doses.
4. When the rice is done, 20 minutes or so, stir in the goat cheese. Salt and pepper the risotto to taste. Turn off the heat and cover. Meanwhile, blanch a green vegetable.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created February 2000
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