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 Sun Dried Tomato Risotto Recipe


Click picture to enlarge
This is an authentic Milanese risotto recipe with tangy sun dried tomatoes, peas, onions and ham (replace the ham with sliced yellow sweet peppers if you are vegetarian).

KEY POINTS

 Preparation Time:  10 mins  Cooking Time:   35 minutes
 How Difficult  Medium  Freeze?   No
 Servings

4 portions

INGREDIENTS

Ingredients

Imperial

Metric

Italian risotto rice

12 oz

350 grams

Onion 2 medium
Sun dried tomatoes 10
Peas (frozen or fresh) 3 oz 100 grams
Fresh grated parmesan cheese 1 oz 40 grams
Ham (Parma ham if possible) 1 oz 50 grams
Vegetable stock 1 pints 850 ml
White wine 1 glass
Butter 1 oz 25 grams
Olive oil 3 tablespoons
Saffron teaspoon
Salt and pepper To taste

COOKS NOTES: Milanese Risotto is traditionally made with saffron. We have tried the cheaper (although no saffron is cheap) saffron and found it does not compare to a good quality Spanish saffron. The good quality stuff has a far better taste. Note that  risotto rice is absolutely essential, normal rice is no good for this dish.

The creamy texture of a good risotto comes from adding the stock slowly over the 20 minutes cooking time - this forces the starch out of the rice. The final touch of adding the parmesan cheese is essential  - cover the dish and let it stand for 2 minutes. Warm plates help keep the creamy texture whilst eating.

COOKING EQUIPMENT
1 medium frying pan
A ladle if possible but not necessary

PREPARATION
Slice the sun dried tomatoes into strips (see recipe picture)
Finely chop the onion
Finely grate the parmesan cheese
Wash the risotto rice in cold water

Method

Add the olive oil to a frying pan on low heat, add the butter and melt it. Add the onions and cook for ten minutes until they are softened. Don't burn the onions.

This method of cooking vegetables such as onions on a low heat is called soffrito.

 
Cooking risotto rice Now add the risotto rice and saffron to the frying pan and cook for one minute at a medium temperature.

Stir frequently whilst cooking to make sure the rice is coated with the oil and butter mixture.

 
At ladleful at a time, add the wine first then the stock to the risotto rice mixture. The aim is to add a ladleful, then wait until the rice has absorbed it. The add another ladleful and so on. This really does result in a creamier risotto mixture.

After half the stock has been added, add the sun dried tomatoes.

Sliced sun dried tomatoes

 

After about 20 minutes when all or most of the stock and wine has been added, the rice will be cooked. You may need a little more water or a bit less stock depending on how the rice absorbs the liquid.

The rice is cooked and moist enough when it can be stacked as shown in the picture (moisture test) and it is no longer crunchy.

 
Add the peas, ham and parmesan cheese to the mixture and stir well. Cook for a minute then take the frying pan off the heat and allow to stand for two more minutes.

Now is a good time to warm up the plates in the oven to keep the risotto warm when eating.

Risotto rice in pan

Serve the sun dried tomato risotto on warm plates and garnish with sprig or two of parsley if you have any and some more grated parmesan cheese.

Risotto will not keep for any length of time so eat immediately.

 

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