PREP TIME 10 Min
COOK TIME 35 Min
READY IN 45 Min
SERVINGS - 6
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.
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Risotto with Sun Dried Tomatoes & Mozzarella 
Tags: risotto
15.Sep.08 
Pasta and Rice 
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PREP TIME 15 Min
COOK TIME 40 Min
READY IN 55 Min
SERVINGS - 6
INGREDIENTS
* 1/2 cup dried porcini mushrooms
* 1/2 (10 ounce) can cream of mushroom soup
* 1/4 cup boiling water
* 4 cups chicken stock
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 1 3/4 cups Arborio rice
* salt and pepper to taste
* fresh thyme, chopped
* chopped fresh basil
DIRECTIONS
1. Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
2. Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
3. In a saucepan over medium heat, bring the stock to a gentle simmer.
Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
4. Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).
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Creamy Mushroom Risotto
Tags: rice, risotto
23.Aug.08 Pasta and Rice Comments (0)
