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1
Heat the olive oil in a large pan over medium heat - you'll need a big pan because the rice will expand in volume considerably!
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2
Add the onion and a sprinkle of salt with the crushed red pepper flakes, if using. Stir for 3 minutes until the onion softens but does not brown at the edges.
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3
Add the garlic and stir for one minute more until you can smell it.
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4
Add the rice and stir to combine with the onions, garlic, and oil. Let the rice heat through and toast in the oil for 3 minutes.
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5
Turn the heat to medium-high and add the wine - it should bubble and evaporate!
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6
When the wine has evaporated, stir in the sundried tomatoes and add 2/3 cup chicken stock.
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7
Stir rice vigorously until all the stock has evaporated. Repeat this process, alternating by adding chicken stock and water (I do this to save money and salt - make sure that each 2/3 cup of liquid has evaporated before adding more liquid) for about 25 minutes, then taste the rice for doneness. Keep adding liquid until the rice is fully cooked.
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8
When the rice is cooked through (you'll know when you taste it!), turn the heat to low and stir in the butter and parmesan cheese. Taste the risotto and add more salt and pepper if needed.
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9
Serve topped with more cheese, sundried tomatoes, and parsley if you'd like. I love this with simple grilled chicken and salad - it's perfect every time.
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10
Enjoy!
