Herbed Risotto
Herbed Risotto
Submitted by Fustini's Corporate Chef Andy Stewart
30 minutes
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons Fustini's Basil Crush olive oil
- 1 yellow onion, diced
- 2 cups arborio rice
- 1/2 cup white wine
- 2 qt vegetable stock, simmering
- 2 tablespoon sun-dried tomatoes, diced
- 1-2 tablespoons Fustini's Tuscan Spice blend
- 1/4 cup grated parmesan
- salt and pepper to taste
Directions
- Heat Basil oil in a large sauté, pan over medium heat. Add onion, and sauté, until soft and translucent. Next add rice and continue to sauté, until rice is covered in oil and begins to toast slightly. Add white wine and cook until pan is almost dry. Next, add stock in 1/2 cup amounts while constantly stirring until liquid is almost completely gone. Repeat adding one cup of stock and cooking until dry until rice is tender and creamy. Stir in sun-dried tomatoes, bruschetta spices and parmesan until blended.
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