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Recipe: Sunshine Risotto
Although it's appearance is few and far between, there has been the odd ray of sunshine of late.
In an attempt to bring those rays out a little more, here's our reciepe for Sunshine Risotto:
Prep 10mins + 30mins soaking
About 12 sun-dried tomatoes
Generous 1.5 litres/ 2 2/3 pints Chicken or Vegetable Stock
2 tbsp olive oil
1 large onion finely chopped
400g / 14 oz risotto rice
2 tbsp chopped fresh flat-leaf parsley
85g / 3oz freshly grated aged pecorino cheese
Extra Virgin Oil for drizzling
Place the sun-dried tomatoes in an ovenproof dish an pour over enough boiling water to cover. Set aside to soak for 30minutes, or until soft and supple. Drain and pat dry with kitchen paper, shred thinly and set aside.
Bring the stock to the boil in a saucepan, then reduce the heat and keep simmering gently over a low heat until you are ready to add it to the risotto.
Heat the olive oil in a deep saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 2 minutes, or until starting to soften. Add the garlic and cook for an additional 15seconds.
Reduce the heat, add the rice and mix to coat in oil. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
Gradually add the hot stock, a ladleful at a time. Stir constantly, adding more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. After approximately 15 minutes, stir in the sun-dried tomatoes.
Continue adding the stock, stirring constantly, until the risotto has been cooking for 20minutes, or until all the liquid is absorbed and the rice is creamy.
Remove the pan from the heat and stir in the chopped parsley and half the pecorino cheese. Spoon the risotto onto six warmed plates. Drizzle with extra virgin oil and sprinkle the remaining pecorino cheese on top. Serve at once.