Sun-Dried Tomato & Fontina Risotto

Ingredients

• 5 cups chicken broth (or any good broth)
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon oil (from container of sundried tomatoes)
• 1/3 cup onion, finely minced (or shallots or leeks or any combination)
• 1 1/2 cups arborio rice
• 1/2 cup sun-dried tomato, coarsely chopped (use tomatoes packed in oil)
• 1 tablespoon tomato paste
• 4 ounces Fontina cheese (rind removed, diced fine)
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons parmesan cheese, grated (use the best quality possible)

Directions

1. 1

   Bring the broth to a steady simmer in a saucepan.

2. 2

   In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes).

3. 3

   Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed.

4. 4

   Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking.

5. 5

   Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time.

6. 6

   After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice.