Sun-Dried Tomato Risotto

Step 1: Heat stock (stock must be salt reduced) in a saucepan, reduce temperature to low and keep warm on the stove top.

Step 2: Heat the butter & oil in a saucepan, (I use the oil from the sun dried in this and also a a low sided large pan) fry the onions and garlic without coloring them - 3 to 4 minutes or until transparent.

Step 3: Add the rice and stir to coat the rice in the butter and oil, stirring continuously & cook for 3 minutes, stirring gently as you go.

Step 4: Add the wine and stir in gently through the rice ~ cooking the rice over lower heat until most of the wine liquid has been absorbed. Add in sun-dried tomatoes and continue to stir. Begin adding in the warm stock a little at a time and stir into the rice. Stir continuously to avoid the rice sticking and burning. Each time the liquid has been absorbed, add more stock and repeat until the rice is cooked to your liking ~ It should about 6 - 8 cups stock. This could take a while but when fully cooked the risotto should be al dente, fully cooked, yet still somewhat just firm to the bite but not mushy. If you prefer a softer, soup like texture to your risotto, simply add an extra one-half to one cup of liquid until it comes to your desired texture. Tasting the risotto is the best way.

Step 5: Stir in the cream and basil, taste and add salt or pepper if needed, and continue to cook rice just until the cream/basil has heated through.

Step 6: Serve, topped with shaved parmesan and extra cherry tomatoes.