Description
Delicious risotto with sun-dried tomatoes, herbs, wine and Basil.
Ingredients
-
Figure
1 cup
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Tomato
100 g
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Parsley
1 coup
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Olive oil
2 Tbsp
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Onion
1 piece
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Basil
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Salt
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Black pepper
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Dry white wine
70 ml
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Broth
3 cup
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Parmesan
Cooking
Cut the tomatoes into medium-sized pieces.
In olive oil fry finely chopped onion until transparent.
Add the rice, and over medium heat, stir fry a few minutes. Pour the wine and over high heat to evaporate.
Divide the broth into five parts. Over medium heat stirring pour the broth in portions, to wait for the batch to evaporate and pour the next. To cook this way until the end of the broth (time obtained about 20-25 minutes).
Before the last portion of broth, the risotto and season with salt and pepper, add Basil.
Add chopped in a blender parsley.
Add sun-dried tomatoes, cut into small pieces.
Mix well.
Serve on preheated plates and sprinkle with grated Parmesan.
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