Sun-Dried Tomato and Red Wine Risotto Recipe

1. 1

   Heat 5 tablespoons of the just the oil from the sun-dried tomatoes

2. 2

   Cook the onion in the oil until translucent (~3 min), stirring constantly.

3. 3

   Add the rice and sun-dried tomatoes.

4. 4

   Cook for 2 minutes and stir constantly to prevent burning and excessive sticking.

5. 5

   A small amount of sticking is fine as the soon-to-be-added liquid will fix that.

6. 6

   Lower the heat and add the wine and vinegar.

7. 7

   Stir constantly until fully absorbed.

8. 8

   Add the chicken broth 1/2 cup at a time.

9. 9

   Allow each 1/2 cup to fully absorb and be reduced before adding the next 1/2 cup.

10. 10

    Stir constantly.

11. 11

    Stop when the rice is soft and finished.

12. 12

    In total this process will take 20-25 minutes.

13. 13

    Remove from heat and allow to rest.

14. 14

    Liberally add the black pepper.

No additional tips available.