Risotto With Sun-Dried Tomatoes

Step 1: Heat the broth and maintain at a simmer.

Step 2: In another saucepan, melt 2 tablespoons of the butter.

Step 3: Add the garlic and shallots and saute until limp, about 2 minutes. Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.

Step 4: When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley.

Step 5: Season with salt and pepper.

Step 6: Serve at once.