Sundried Tomato Risotto
by Tarla Dalal
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The mention of Milan produces immediate thoughts of the wonderful risotto named after the city. Risottos are best made using a special kind of Italian rice called “arborio” which is cooked with garlic and onions.
The trick to prepare a perfect risotto is slow cooking of rice and judicious stirring. The risotto must be prepared as close to serving time as possible as it is best when freshly prepared.
Serve other Italian dishes with this like Pizzas and Garlic Bread .
- Clean, wash and soak the rice for about 10 minutes. Drain and keep aside.
- Heat 2 tbsp of butter in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
- Add the rice and sauté on a medium flame for 1 minute.
- Add salt and 2 ½ cups of hot water, mix well cover with a lid and cook on a slow flame for 8 minutes, while stirring occasionally. Keep aside.
- Heat the remaining 1 tbsp of butter in a broad non-stick pan, add the broccoli , sundried tomatoes, cheese, fresh cream, cheese, milk , salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the prepared rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
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