Friday, October 3, 2014

Dried Tomato Risotto

I had some freshly dried tomatoes sitting on the counter, and they smelled so good I couldn't resist using some right away. This is a deeply savory risotto, and it is excellent topped or accompanied by Balsamic and Garlic Mixed Grilled Vegetables or Tomato-Balsamic Grilled Vegetables if you still have some fresh tomatoes around. Some balsamic-marinated grilled chicken would be nice as well.

Olive oil
1/2 cup dried tomatoes, finely chopped (rehydrate first if necessary)
1 large shallot, minced
1 1/2 cups Arborio rice
3 1/2 cups chicken or vegetable stock, preferably warm
Salt and pepper to taste

Heat a little olive oil in the pressure cooker. Add the tomatoes and shallots and saute for about 1 minute. Add the rice, stirring to coat with oil, and saute for another minute or so. Pour in the stock and stir well. Cover the cooker and bring to pressure. Cook at pressure for 7 minutes, then remove from heat and release steam. When pressure is fully released, open the cooker and stir the risotto. If excess liquid remains, simmer over low heat, stirring occasionally, for a few minutes.  Serve hot.

Serves 4-6.

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