Risotto is a popular Italian dish that has gained popularity worldwide. Often referred to as a cross between rice and pasta, its versatility makes it an excellent addition to any meat or vegetable side dish. For a filling and tasty evening meal, try this sun-dried tomato risotto recipe, and we guarantee this won’t be the last risotto dish you make!
What kind of rice should I use to make a sun-dried tomato risotto recipe?
Dainty Risotto Arborio rice from Italy is a starchy, medium-grained rice that can be used in numerous recipes, including the classic Italian risotto dish. Alternatively an equally great medium grain rice, which is also more affordable, is Dainty Short.
Risotto is traditionally made by cooking arborio rice with stock until the grain becomes rich and creamy. Contrary to other types of rice, arborio rice is creamy and chewy, and its taste is influenced by the ingredients found in the recipe. Risotto, unlike other rice, needs to be stirred regularly to retain its creamy yet firm texture.
Can I cook sun-dried tomato risotto in a rice cooker?
Risotto arborio rice can be cooked on a stovetop or in a rice cooker to give it that creamy, delicious texture that goes so well with Italian-inspired recipes. Unlike making a traditional risotto, with a rice cooker, you won’t have to stir it every few minutes. You just throw the ingredients in the rice cooker and turn it on until it’s done. If the consistency of the risotto isn’t right, you can always add extra liquid and stir, until it’s perfect.
While there is no right or wrong way to make risotto, cooking it until it reaches al dente texture is the golden standard. The term al dente is how the Italians describe rice cooked to be firm yet chewy.
Should I rinse risotto rice?
Ideally, you shouldn’t rinse risotto rice, as it is not necessary. While rinsing rice does not remove nutrients, it does make it less sticky and removes some of its starches. We recommend not rinsing your rice if you want that perfectly thick and creamy sun-dried tomato risotto.
How much should I stir my risotto?
When you stir risotto, the starch released by the grains rubbing against each other is what gives risotto its creamy texture. It also helps the flavours blend and prevents the rice from sticking and burning at the bottom of the pot. Not stirring enough, your risotto can be a little chunkier than what you expected.
Having your rice burn at the bottom of the pot is what you should try to avoid. As a general rule, if you gently stir the rice every 30 seconds, you should have a perfectly creamy risotto.
Sun-dried Tomato Risotto
- 5 cups of Chicken Stock
- 1 Garlic Clove, minced
- 1 Onion, chopped
- 10 oz. Sun-Dried Tomatoes, packed in Olive Oil
- Black Pepper
- 1 ½ cup Dainty Risotto Rice or Dainty Short
- 1 cup Dry White Wine
- 1 ½ cup Parmesan Cheese, grated
- 2 tbs Butter
- ¼ cup Fresh Basil, chopped
Warm chicken stock in a medium saucepan.
In a cast iron pot, sauté garlic, onion, sun-dried tomatoes, salt and black pepper over medium heat for 2 minutes, stirring with a spatula.
Add rice and wine and stir until liquid is absorbed, about 3 minutes.
Reduce to low heat and add in 1 cup increments the warm chicken stock until the rice absorbs most of the liquid. Stir every 30 seconds or so.
Sir in cheese and butter until creamy.
Garnish with basil leaves and enjoy.
If you’re using a rice cooker, toss the ingredients, minus cheese and butter, into the rice cooker and turn it on. When rice mixture is cooked, check consistency and add extra broth if necessary. Stir in cheese and butter until all ingredients are well blended. Garnish with basil leaves.
Can I make a vegan sun-dried tomato risotto recipe?
While this dish is not vegan, because of the chicken stock, cheese, and butter, you can definitely tweak it to your liking. Instead of chicken stock, use low-sodium vegetable stock and replace the cheese with nutritional yeast and opt for vegan butter. You can also add some vitamins and nutrients by adding your favourite vegetables to the recipe.
Sun-dried tomatoes go well with various vegetables, and their flavours blend well with asparagus, a highly versatile and healthy food. Chop up a few stems, melt some vegan butter, and sear the asparagus. Serve with your cooked risotto to create a delightful and colourful sun-dried tomato and asparagus risotto recipe.
Can I make sun-dried tomato risotto without using alcohol?
Adding white wine to a risotto recipe gives it a little depth of flavour and is one of the staple ingredients in a good risotto dish. However, if you follow a no-alcohol diet, you can easily substitute white wine for another liquid and still get a delicious sun-dried tomato risotto.
What remains essential for this sundried tomato risotto recipe is that you use the same amount of liquid as in the instructions. You can substitute white wine for white grape juice, white wine vinegar, or simply add a little extra broth. While it won’t result in exactly the same flavour, you can still create a creamy, mouth-watering risotto without alcohol.
Can I reheat sun-dried tomato risotto for lunch the next day?
Often, recipe books will not recommend keeping risotto as a leftover because, due to its texture, it does not tend to keep very well in the fridge. While a fresh bowl of creamy risotto may be best, this recipe can be stored in the fridge and popped into the microwave for the next day’s lunch.
The trick to cooking a risotto that reheats nicely is cooking it the same way you would cook pasta, al dente. If cooked al dente, as opposed to soft and mushy, the rice will retain its creamy texture and taste fantastic the next day. Sun-dried tomato risotto will keep in the fridge for 3-4 days.
While the risotto cooking process might seem a little daunting at first, you’ll see that by following the instructions, your risotto will turn out rich and creamy. If you want to try more exciting risotto recipes, check out some delicious recipes that are guaranteed to delight your taste buds!