Dee Posted December 10, 2002 Share Posted December 10, 2002 Ingredients 5 1/2 cups vegetable stock 1/3 cup oil-packed sun-dried tomatoes 1 onion, chopped 2 cups Arborio rice 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese 1/4 cup chopped fresh basil salt and pepper to taste Directions 1 In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside. 2 In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes. 3 Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes. 4 Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve. ------------------ Quote Link to comment
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