Sun-dried Tomato and Olive Risotto

prep time:: 15 minutes
cook time:: 45 minutes
total time:: 1 hour

Makes 4-6 servings

Contributed by: Mary Jacqueline Atkinson A medley of Mediterranean flavors, this risotto is colorful, rich, and delicious with a bottle of hearty red wine.

ingredients

4 tablespoons extra virgin olive oil
2 tablespoons butter, divided
1 cup minced white onion
1 tablespoon minced garlic
2 cups Arborio rice
1 cup dry white wine
5 to 6 cups chicken or vegetable stock, heated to a simmer (keep covered)
3/4 cup seeded and diced plum tomatoes
1/2 cup drained and slivered, oil-packed sun-dried tomatoes
1/4 cup sliced Kalamata, Niçoise, or other oil-cured olives
1 tablespoon small capers, rinsed
1/3 cup loosely-packed mint leaves, chopped
2 tablespoons chopped fresh parsley
1 cup freshly-grated Parmesan or pecorino cheese
Freshly-ground pepper
Fresh parsley or mint sprigs for garnish

directions

1
In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat and sauté the onion and garlic until soft but not brown. Add the rice and stir, coating the rice grains with the butter and oil for 5 minutes or so. The grains will turn opaque and “click” against the side of the pan.
2
Add the wine and stir and cook until the liquid is absorbed. Add the hot stock in 1/2-cup increments, stirring until the liquid is almost all absorbed. Continue until the stock is mostly (or all) incorporated and the risotto is creamy but not overcooked. Add the plum tomatoes, olives, capers, mint, and parsley, and cook for a minute or two to warm through. Stir in the cheese, along with the final tablespoon of butter and a grinding or two of pepper, and serve immediately in warm bowls, garnished with parsley or mint sprigs.

Source: Mary Jacqueline Atkinson