Risotto Appetizers With Sun Dried Tomatoes And Parmesan Recipes

RISOTTO APPETIZERS WITH SUN-DRIED TOMATOES AND PARMESAN

Steps:

• Melt the butter in a saucepan, over a medium heat, and stir in the garlic, followed by the rice and vegetable stock. Pour in the cream, a little at a time, while still over the heat. Simmer, stirring constantly, until the rice is cooked, but still has a slight bite to it.
• Remove the pan from the heat and add the Parmesan cheese, basil and sun-dried tomatoes. Leave to cool.
• Shape into bite-sized pieces and mould around cubes of mozzarella cheese. Roll each piece in beaten egg followed by the breadcrumbs.
• Heat the oil in a frying pan and shallow-fry the cakes until golden. Serve warm or cold as an appetizer or snack.

SUN-DRIED TOMATO RISOTTO

Steps:

• Heat the stock in a saucepan and keep hot over low heat.
• Heat the olive oil over medium heat in a separate medium-sized pot.
• Add the onion and cook until it turns translucent, about 5 minutes.
• Add the garlic and cook 1 minute more.
• Add the rice to the onion mixture, stir and turn the heat to low.
• Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
• Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
• The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all.
• Stir in half of the Parmesan cheese and half of the sun-dried tomatoes.
• Season with salt and pepper to taste.
• If the risotto is too thick, add a little more stock until it becomes creamy.
• Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes.

SUN-DRIED TOMATO RISOTTO

Steps:

• In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

RISOTTO WITH SUN-DRIED TOMATOES

Steps:

• Heat the broth and maintain at a simmer.
• In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
• Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
• Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
• When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
• Serve at once.

SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA

Steps:

• In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
• In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
• Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
• Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.