Gary is the risotto master, so here is his simple 30 minute risotto.
Sundried Tomato Risotto
1 1/2 cup Arborio rice
4 cups good chicken stock (like Cento)
1 cup white wine
2 garlic cloves
1 tablespoon dried Italian herbs
3/4 cup chopped sundried tomatoes
2 tablespoons chopped basil
2 tablespoons Mascarpone cheese
1/4 cup parmesan cheese
salt and pepper to taste
2 tablespoon olive oil
2 tablespoons chopped Italian parsley
In a large heavy bottom pot saute garlic and onion in 2 tablespoons olive oil until the garlic is golden and shallots are translucent. Add rice, about 1/2 teaspoon black pepper and salt and Italian herbs and cook until the rice is coated with oil. Add the wine and stir constantly until almost dissolved. Add the tomatoes and basil. Begin adding chicken stock 1 ladle full at a time and stir continuously. Continue adding stock as soon as one ladle dissolves until all stock is incorporated and rice is al dente. Mix in the Mascarpone and parmesan cheese and adjust seasoning to your taste. Garnish with parsley and serve. Don’t wait too long to serve as risotto will become gummy if you let it sit too long.
Use leftovers to make fried risotto balls with basil pesto aoili .