Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------SERVINGS: 4-----------------------------
4 1/2 c Chicken broth or stock 1/4 c Sun-dried tomatoes;
1/4 c Butter Marinated in oil
2 ea Garlic cloves; minced 1/4 c Parmesan cheese; grated
4 ea Tb Shallot; minced 1/4 c Parsley; fresh, chopped
1 1/2 c Arborio rice Salt
1/4 c White wine; dry Pepper

Heat the broth and maintain at a simmer. In another saucepan, melt 2
Tbl of the butter. Add the garlic and shallots and saute until limp,
about 2 minutes. Add the rice and stir to coat with the butter. Add
the wine and cook, stirring occasionally, until the wine is absorbed.
Add 1/4 cup of the broth and cook over medium heat until the broth is
absorbed. Continue to cook and add 1/4 cup of the broth at a time,
stirring occasionally, until all the broth has been absorbed. When
the broth is all absorbed, stir in the remaining 2 Tbl butter. Then
stir in the tomatoes, cheese, and parsley. Season with salt and
pepper. Serve at once. Another recipe by Andrea Chesman; author of
Sun-Dried Tomatoes! Shared by Rita Taule.

Submitted By PAT STOCKETT On 01-01-95

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